Brandon Walker – Executive Chef & Owner of Essie’s Restaurant – Progressive American Comfort Food!

Patrick interviews Brandon Walker, Executive Chef and Owner of Essie’s Restaurant, located in Poughkeepsie, New York. Chef Brandon takes us on his culinary journey which began as a child... See More

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Brandon Walker – Executive Chef & Owner of Essie’s Restaurant – Progressive American Comfort Food! Brandon Walker – Executive Chef & Owner of Essie’s Restaurant – Progressive American Comfort Food!

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Patrick interviews Brandon Walker, Executive Chef and Owner of Essie’s Restaurant, located in Poughkeepsie, New York. Chef Brandon takes us on his culinary journey which began as a child in his mother’s kitchen, helping his mother prepare food for the family. His drive and passion to create excellent food continued to evolve. Brandon graduated from The Culinary Institute of America, and later founded B&L Hospitality LLC, a company providing catering consulting, private event and culinary coaching. In January, 2016, he opened Essie’s Restaurant, named after his Grandmother. His beautiful restaurant, “Inspired by global flavors and family roots” serves some amazing Caribbean and American South inspired foods – His mission, “Creating memories through exceptional food & service” can be found there! On today’s podcast, Chef Brandon shares tips on making an innovative blend of cultures with his Bolognese, by integrating Italian, Jamaican and Moroccan ingredients. He also shares his amazing Vegan Beet Nacho recipe!

Patrick interviews Brandon Walker, Executive Chef and Owner of Essie’s Restaurant, located in Poughkeepsie, New York. Chef Brandon takes us on his culinary journey which began as a child in his mother’s kitchen, helping his mother prepare food for the family. His drive and passion to create excellent food continued to evolve. Brandon graduated from The Culinary Institute of America, and later founded B&L Hospitality LLC, a company providing catering consulting, private event and culinary coaching. In January, 2016, he opened Essie’s Restaurant, named after his Grandmother. His beautiful restaurant, “Inspired by global flavors and family roots” serves some amazing Caribbean and American South inspired foods – His mission, “Creating memories through exceptional food & service” can be found there! On today’s podcast, Chef Brandon shares tips on making an innovative blend of cultures with his Bolognese, by integrating Italian, Jamaican and Moroccan ingredients. He also shares his amazing Vegan Beet Nacho recipe!

Host Info

Patrick Honeywell

Patrick Honeywell has over 20 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

As Corporate Chef for Le Chef Wholesale, Patrick heads up the R&D and new product development departments, provides company product training, sales and marketing classes and seminars.

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.