Rising Stars: Meet Dustin Brandt of Brentwood

Today we’d like to introduce you to Dustin Brandt.

Hi Dustin , we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I studied literature and fine art at the University of Iowa, but like a lot of people with creative degrees, I wasn’t sure what came next. After graduating, I packed up and moved to Long Beach without much of a plan — just a few friends to crash with and the hope of finding something that clicked.

I didn’t have any real restaurant experience, but one day I walked into L’Opera — at the time one of the most upscale Italian spots in the area — and handed my resume to the hostess, expecting a polite no. As I waited, I overheard what I assumed was the head chef placing a seafood order — octopus, scallops, uni — and before I could second-guess myself, he ended the call and called me over.

I told him the truth: I had no experience, but I was a hard worker and I wanted to learn. He told me to show up the next morning for a stage — a trial day. I ended up working alongside another cook who had five years in the industry, and somehow, at the end of the day, they picked me.

The sous chef took me under his wing, and within four months I had climbed through three stations to land on the grill — the hardest one in the kitchen. It was an unexpected, intense, and deeply formative chapter.

From there, I dove headfirst into fine dining, sharpening my skills in French and Italian kitchens, eventually cooking at Frasca in Boulder, Colorado. But over time, I found myself craving more freedom and fluidity — something less rigid, more in tune with people and place. That’s when I launched my private dining business.

That shift gave me the freedom to travel, to create menus that responded to the space, the season, and the moment. I cooked on houseboats on Lake Powell, toured with musicians, served backstage meals at concerts, curated rooftop pop-ups, and hosted long-table dinners on farms, in vineyards, distilleries, and breweries. I even cooked on cannabis farms in Northern California for seasonal workers. Every setting taught me something different, and every menu told a different story.

Eventually, my path brought me back to California — this time to Los Angeles — where I’ve had the chance to work with clients in the music and film industries (plenty of NDAs, so unfortunately no juicy stories). What I can say is that I’ve fallen in love with the vibrant farmers market culture here, the beautiful produce, and the creative energy that constantly fuels my work.

My style has evolved into something intuitive and personal — rooted in fine dining technique, but inspired by travels, people, landscapes, and ingredients around me.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Making the leap from the structured world of restaurants into private dining was one of the biggest challenges I’ve faced. In the beginning, I had no roadmap — finding clients, figuring out what to charge, managing a chaotic travel schedule, constantly adapting to new spaces… it was a crash course in entrepreneurship, logistics, and self-belief.

Imposter syndrome was real at first. But over time, uncertainty gave way to confidence — one dinner at a time. My wife Andrea was an integral part of keeping everything on the right path. I can’t thank her enough. I’ll never forget the sound of plates rattling in the back of my car as I drove away from each gig, loading and unloading equipment, building a restaurant from scratch on boats, living rooms, backyards, warehouses — wherever the night took me.

These days, working as a traveling private chef, things are a bit more “grounded”. I don’t have to haul my entire kitchen with me. I can focus more on the food, the people, and the experience — and a lot less on whether the burners will work or if I forgot the microplane.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a French-trained chef with a strong foundation in Italian cuisine, but over the years, my experiences traveling through Southeast Asia and living in Mexico have deeply influenced and expanded my palate. The bold, expressive flavors from these regions have slowly reshaped my approach, allowing me to weave together classical technique with the spontaneity and vibrancy of the places that have inspired me.

Right now, my cooking is in a state of evolution. I’m finding my voice — one that honors precision while embracing intuition. I recently took a week long master course on a farm in Northern Thailand, and the lessons from that week are still unfolding in my work. I’m always learning, experimenting, and staying open to where the craft leads me.

I cook with intention and pour myself fully into every step of the process — from sourcing ingredients to final plating. Cooking, for me, is a form of meditation. What sets me apart isn’t a gimmick or a signature dish — it’s the care I bring to the table. I try with everything I have, every time. That’s the thread that runs through all of my work.

We’d love to hear about any fond memories you have from when you were growing up?
Leaping from a boat into the cool waters of Lake Okoboji in Iowa .

Pricing:

• dependent on menu written

Contact Info:

• Website: https://undergroundfinedining.com
• Instagram: @chefdustinbrandt
• Other: [email protected]