After graduating from Roanoke College with a degree in Spanish Language & Literature and Acting Performance, Virginia native, Brandon Underwood, was ready for a change. He moved to Spain to teach English, and it was there that his interest and appreciation for the culinary arts was born. After his two year stint in Spain, Brandon returned to the United Stated and attended the Culinary Institute of America in New York City. After receiving a degree in Culinary Arts and Hospitality Management, Brandon began a career in food science, working at a food lab. He then worked at a number of notable restaurants, including Dirt Candy in NYC, and The Girl & The Fig in Sonoma, CA. He cooked at the James Beard House, in 2011 while working with The Girl & The Fig. In 2012, Brandon began his Charleston culinary career as a server at FIG. He then joined the opening team at The Ordinary as a server and worked his way up to Bar Manager. Brandon joined Edmund’s Oast as Front of the House Manager in January, 2015. He brings to the role an extensive knowledge of the industry, as well as a passion for teaching others.