A fifth generation chef, you could say that Brandon Frohne was born to create great food. It’s in his Southern DNA.
At 29 years old, he’s risen quickly to the top as a nationally recognized, award-winning chef. He’s studied under a Culinary Institute alumnus and completed Charcuterie & Butchery Workshops under Brian Polcyn, the author of Charcuterie & Salumi. He led the startup concept development of a fine dining Southern Brasserie for a luxury hotel. Appeared on a few national TV shows. Won the Tennessee Hospitality & Tourism Association’s “Chef of the Year” award in 2015. And he’s cooked at the famed James Beard House. Twice.
As the Director of Culinary of Holler & Dash, Brandon is taking the reigns and keeping the menu fresh and exciting and ensuring the creativity continues to come out of the kitchen.