Brandon Biederman was born and raised outside Chicago, Illinois. His culinary career began at age 13, working as a prep cook at a local steak house. Brandon attended Northern Arizona University in Flagstaff, Arizona, where he earned his degree in Hotel Restaurant Management. In Flagstaff, Brandon discovered his passion for the restaurant industry and his talents in the kitchen, while working as a line cook in various restaurants, serving everything from fine French cuisine, to local southwest specialties. Shortly after graduation, Brandon moved to Denver to pursue his culinary career.

His first position in Denver was as a line cook at Tommy Tsunami’s, a popular Asian fusion restaurant. Brandon was quickly promoted to Sous Chef and ultimately Executive Chef. He left Tommy Tsunami’s in 2001 to pursue other opportunities at the highly acclaimed Vesta Dipping Grill. While at Vesta, Brandon once again was quickly promoted from line cook to Sous Chef, and now works as the Executive Chef of Steuben’s, the newest addition to the Vesta family.

Through Steuben’s, Brandon has had the opportunity to donate his time to The Liver Foundation, Share Our Strength, The March of Dimes, and many more. Brandon is constantly inspired by those he works with on a regular basis as well as others in the local community, including; Wade Kirwan, Matt Selby, Jamie Fader, Sheila Lucero, and Tyler Wiard. In the future, Brandon hopes to continue adding to the Denver culinary community through his work at Steuben’s, continued volunteerism, and collaboration on new projects and dreams.

Congratulations to Seattle Fish Company on their sustainability accomplishments and leadership within the food industry. Seattle Fish has long been a reliable and trusted source for me and on behalf of Steuben’s, we are honored to be a part of the upcoming sustainability open house. I look forward to learning more about seafood sustainability from Seattle Fish in the future and witnessing first hand how the company evolves its sustainability practices and initiatives.

- Brandon Biederman, Executive Chef for Steuben’s