Richard Brandenburg

Richard Brandenburg, a Reston native with a lifelong passion for food, has journeyed through esteemed kitchens, including experiences with the Brennan Family Restaurants in New Orleans, Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons in London, and alongside Eric Ripert at Le Bernardin in New York. His culinary education under Nora Pouillon and Mark Miller emphasized the importance of quality ingredients and meticulous research. Joining José Andrés’ ThinkFoodGroup in 2008, he spearheaded projects such as the Bazaar brand in Los Angeles. As Director of Culinary Strategy for EDENS, he led development efforts for Union Market and La Coshecha. Now, as co-founder of UNFOLD Hospitality with Rubén García, his aim is to cultivate a sense of community and mentorship in the industry, drawing on his wealth of experiences to shape the next generation of culinary leaders.