Chef Brandon Veres
LockKeepers Chef de Cuisine, Brandon Veres, is a native Clevelander. His inspiration and passion for cooking started at a very young age while watching his grandparents prepare traditional Hungarian food. His interest ultimately led him to pursue his passion for cooking and launch the local culinary scene in Cleveland to new heights.
After graduating from of the Culinary Institute of America in Hyde Park, N.Y., the world’s premiere culinary school, Chef Veres became the Executive Sous Chef at Moxie, the Restaurant and Red, The Steakhouse. He worked closely with both restaurants alongside Executive Chef Jonathan Bennett developing menus and pushing the envelope with creative recipes.
In 2014, Chef Veres was invited to act as a commis by 2012 USA Chef of the Year, Scott Ryan, to compete in the World Association of Chef’s Societies Globals competition. Each team was given five hours to prepare works of edible art for world judges. Chef Ryan and Chef Veres, were scrutinized by judges for their kitchen practices, such as cleanliness and organization as well. The team represented the Americas in an international arena where they got to prepare four courses for world leaders and received the silver medal.
Chef Veres joined Executive Chef Alberto Leandri and the LockKeepers culinary team as the Chef de Cuisine in 2015. Both Chef’s and their team work very closely together to preserve the Italian culinary foundation at LockKeepers and create unique, modern dining experiences.
“Our goal is to offer our guests something they can’t make at home using the best seasonal ingredients and taking their palate on an adventure. Food always gives and never takes. You really have to love what you do and that can be seen and tasted every time,” says Chef Veres.