Today we’d like to introduce you to Brandon Clark.
Hi Brandon, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My name is Brandon Clark, and I grew up in Atlanta, Georgia. From an early age, I was surrounded by a family that cherished food, which sparked my passion for diverse flavors and cuisines. My culinary journey began with family trips to Detroit, where I savored Northern American dishes like fish and spaghetti, and to Texas, where I indulged in BBQ and Cajun flavors from Louisiana. Growing up in Atlanta, I was immersed in the rich, soulful flavors of Southern cuisine.
My Uncle Chuck’s catering business in Atlanta was a cornerstone of my early culinary experiences. I jumped at the chance to assist him with catering gigs, whether it was unloading trucks or sorting bread, just to be close to the cooking process. His unique techniques, like choosing white pepper over black, left a lasting impression and sparked my curiosity for exploring new flavors.
My father also played a significant role, teaching me the art of BBQ. From grilling to smoking meats, he instilled in me the fundamentals that became a key part of my culinary foundation. I later discovered that my great-grandfather on my mother’s side was a chef who worked on trains—a fascinating piece of family history. Cooking has always been a big part of my mother’s side of the family, and knowing this connection deepened my appreciation for the craft even more.
Traveling with my parents and being around their diverse friends exposed me to various culinary traditions. Summers in Detroit with my grandparents and extended family were filled with grand feasts, featuring dishes like pots of spaghetti and pans of fried fish, accompanied by ice-cold Faygo. My father’s Houston roots introduced me to fresh, homemade delights, such as my “Grannie’s” garden-grown tomatoes and peppers, and her unforgettable cornbread.
Although my household emphasized education, becoming a chef wasn’t initially seen as a professional path. Inspired by influential family members, like my uncle who was a Special Agent in Charge for the FBI, I majored in Criminal Justice at Prairie View A&M University. Even during college, my love for cooking shone through as I hosted Sunday “Day Parties” with homemade meals, demonstrating my knack for bringing people together through food.
After leaving school in my senior year, I worked in various fields, including the cellular industry and the DeKalb County Sheriff’s Department. Despite my career path, my passion for cooking remained constant. At the Sheriff’s Department, I found myself creating meals with unique ingredients like deer sausage, keeping my culinary dreams alive.
My marriage to Ebonee Dumas, my high school crush, was a turning point that reignited my passion for cooking. Her unwavering support and the fine dining experiences we shared inspired me to dream of attending culinary school. Although financial constraints made that path difficult, I found other ways to nurture my culinary aspirations. Even while working full-time at AT&T, I dedicated myself to creating potlucks and employee lunches, always drawn back to the kitchen. My heart has always been in exploring and creating new dishes, and that passion continues to guide me.
The pandemic prompted me to pursue my culinary dreams more seriously. I began meal prepping and offering private chef services, gaining popularity during lockdowns. In 2021, I decided to take a leap of faith and fully commit to my culinary career. Through real-life experience and learning from other chefs, I aimed to make my food not just good, but memorable.
My culinary style is a fusion of Southern comfort and global influences, reflecting my diverse experiences and travels. I focus on creating dishes that are not only delicious but also evoke memories and emotions. I believe in using fresh, locally sourced ingredients to craft meals that tell a story and bring people together.
Catering and private chef work marked the beginning of my journey. I felt that I had to really challenge myself by working in various professional kitchens to learn as much as possible. My first experience in a professional kitchen was at the Google Building in downtown Atlanta. I was incredibly nervous when I first arrived, unsure of what to expect. But the moment I stepped into that kitchen, something shifted—I became a completely different person. The excitement and adrenaline of working in a professional environment ignited something within me and solidified my passion for cooking. From that moment on, I knew this was exactly where I was meant to be.
Working with Atlanta’s Chef Alex Hitz at Soiree Catering and Events and his team further sharpened my skills and made me hunger for more knowledge (no pun intended) and set my sights on high culinary standards. I then had the incredible opportunity to work at Chef Marcus Samuelsson’s restaurant in Atlanta, which was a transformative experience. Watching one of the best chefs in action inspired me to absorb as much knowledge as possible.
I am now part of the fine dining arena, working at Little Sparrow and hosting supper clubs and pop-ups in Atlanta. This opportunity has allowed me to learn and grow in an environment I once aspired to be part of. My current pursuits include pop-ups and supper clubs, where I experiment with new cuisines and share my culinary creations with others.
Following my dream, my ultimate goal is to become a renowned chef, reaching peaks such as being mentioned in the same sentence as James Beard. I aim to travel the globe, not just to explore new flavors and cuisines, but to share these experiences with everyone. I want to bring appreciation to all the cooks who have paved the way and continue to innovate. I aspire to make a memorable impression on the palates of everyone and work toward earning awards and collaborating with some of the best chefs, such as Chef Mashama Bailey I can relate to her story, Kwame Onwuachi., or Adrienne Cheatham
As Marco Pierre White said, “Mother Nature is the true artist, and our job as cooks is to allow her to shine.”
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
“I’d be lying if I said it was easy—it’s been anything but smooth. Making a career change at this point in my life has been both challenging and rewarding. When I made the bold decision to leave the corporate world, I knew I was stepping into uncharted territory. Starting my own business in the culinary world was thrilling but also filled with uncertainties. Finding direction and building a loyal clientele pushed me in ways I could never have anticipated.
From the very beginning, I committed to pursuing this path the right way. I wanted to ‘pay my dues,’ so I immersed myself in the culinary world, seeking out opportunities to work in professional kitchens and alongside some truly talented chefs. These experiences not only taught me the fundamentals of being a chef but also offered invaluable insights into the operations of a professional kitchen. Working with such skilled individuals pushed me to challenge myself—to rise to their level and even aim higher. These moments of growth shaped me, not just as a chef but as an entrepreneur, deepening my appreciation for the craft and the collaborative spirit it takes to succeed.
One of the biggest struggles I faced was overcoming nervousness and building my confidence. Stepping into the fast-paced, high-pressure environment of a professional kitchen was intimidating, but it taught me resilience, focus, and determination. With each challenge, my confidence grew—not just in my culinary skills but also in my ability to connect with clients, lead a team, and bring unique culinary visions to life.
The moments when my work brings people together—whether through a beautifully executed supper club or the heartfelt appreciation of a guest—remind me why I chose this path. Each step has been a learning experience, from perfecting my craft to navigating the complexities of managing events and creating lasting memories for others. It hasn’t been easy, but it’s this dedication, passion, and resilience that continue to fuel me.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialize in crafting dishes that draw inspiration from a variety of cuisines. What sets me apart is my refusal to limit myself to one culinary style—I continuously strive to learn from different cultures and incorporate those influences into my creations. I believe that growth and progress define my journey, and I’m incredibly proud of how far I’ve come. I never imagined being where I am today, and I’m grateful for the guidance and support I’ve received from so many amazing chefs along the way. Building strong relationships and learning from their wisdom has been invaluable.
One of the things I’m most proud of is the moments when my work brings people together and leaves a lasting impression. Whether it’s the excitement of a beautifully executed supper club or the heartfelt appreciation of a satisfied guest, those moments remind me of the powerful impact food can have. As a chef, I strive to build connections through my creations while continuously pushing boundaries in the world of hospitality.
One piece of advice that has stuck with me comes from Erica Roby, the winner of Season 2 of BBQ Brawl on Food Network. She said, “Only you can box yourself in,” and I’ve taken that to heart—it’s a reminder to always stay open to growth and exploration. No matter the challenges I face, I find the strength and confidence to overcome them. I’m truly blessed to be on this journey.
Can you talk to us a bit about happiness and what makes you happy?
Happiness for me is found in the heart of the kitchen, where the magic truly happens. I love coming up with different dishes, letting my creativity flow as I explore bold flavors and unique combinations. When the music is playing, the kitchen becomes my sanctuary—a place where I can step into another world. It’s there that I have the freedom to create something not just delicious but meaningful, something that will leave a lasting memory with my clients.
What truly brings me the greatest joy, though, is seeing other people savor and enjoy my food. Knowing that my creations have brought happiness or sparked a moment of connection is why I do what I do. Cooking has never felt like work; it’s a passion and a privilege. Every dish I create is infused with the love I have for my craft and the journeys I’ve experienced in life. Exploring global cuisines, recreating them in my own way, and sharing them with others isn’t just a job—it’s who I am.
Contact Info:
- Website: https://www.chefbkc.com
- Instagram: https://www.instagram.com/chefbkc
- Youtube: https://www.youtube.com/@Chefbkc
Image Credits
Andrew Hetherington
Jonnedrian Davis
