A 1991 graduate of the prestigious culinary arts institution, Johnson & Wales, Brandl credits the university for elevating many of the self-taught skills he learned as a young restaurant employee. Chris fondly recalls his initiation into the industry, tracing his restaurant roots back to his grade school days. What effectively became his training ground, he started out as a dishwasher at the popular Farmingdale House.

“I knew from the very start that my long-term goal was to open my own place. What I envisioned from those earliest days has now become a reality. All of the training I received, whether at Johnson & Wales, or on the job, was invaluable to my evolution as a chef, and as a business owner.”

With Redington’s as his career starting point, Brandl did everything from procuring fresh ingredients, to participating in every facet of seafood preparation, including filleting fish, and shucking clams and oysters. Chris was eager to master every skill, and acquired an acute understanding of the running a successful kitchen. He then moved on to the Mahogany Grille, a brand new venture, where he had the unique opportunity to help launch the enterprise from the ground up.

Brandl Restaurant. For over a decade, Chris Brandl has taken on new and exciting challenges, both inside and outside of his flagship establishment. The Brandl Restaurant dining room has evolved over the years to showcase works of art worthy of an art gallery showing. The newest addition to Brand’s dining space, the covered outdoor patio, offers outdoor dining that can be enjoyed in Spring, Summer, and into Fall.

The Brandl dining room is available for special events, or you can have an event catered by Brandl off-site. Either way, you can expect the same amazing innovative American cuisine Brandl is known for, along with the attention to detail that puts Brandl in a class by itself.