Born in North Dakota, Chef Brant said he learned first-hand about cooking from growing up in the kitchen with his mother and grandmother. He graduated high school in Des Moines, IA, before moving east where he attended the Culinary Institute of America in Hyde Park, NY. After graduation, he headed to Washington, DC, where he worked for 15 years under his mentor, Jeff Tunks at Acadiana and later as the Executive Chef at District Commons/ Burger Tap & Shake. It was a visit with his wife to Greenville in 2022 that cemented the decision to move south and make Greenville their new home.
Today, Chef Brant heads up the kitchen at The Jones Oyster Co. where he says he enjoys all aspects of being a chef. “I’ve always loved the creative process as well as the technical side of cooking. There are many moving parts in a kitchen and it’s rewarding when everything comes together successfully.”
In his spare time, Chef Brant says he likes being outdoors — camping, mountain biking, and simply spending time with his wife and dog.