Brandon doesn't just cook, he hosts the night.
Le Cordon Bleu technique, Caribbean soul, and the kind of energy that turns a dinner into the story everyone retells on the flight home.
From a ship's galley to your table
It started in 2013, cruising the Mediterranean, when Brandon realized he didn't just want to eat well. He wanted to make people feel something with food. So he went all in: Le Cordon Bleu in Paris, the hard way, the proper way.
Then he brought it home to Curaçao, fusing classic French discipline with the bold, sun-soaked flavors he grew up on. Today he runs private dinners, yacht brunches, and BBQs across the island with a tight crew and zero ego.
Guests come for the food. They leave talking about the whole night.
"It wasn't just a meal. He made it an entire experience."
Tripadvisor guest · Willemstad
How he got here
The spark
Cruising the Mediterranean, Brandon realizes food can make people feel something. He decides to go all in.
Le Cordon Bleu
Paris. The hard way. Brandon earns his Certificat Professionnel de Cuisinier and masters classic French technique.
Back to Curaçao
He brings everything home: French discipline, Caribbean flavor, and a vision for private dining that doesn't exist yet.
BC Private Chef
680+ five-star dinners later, BC Private Chef is the go-to private dining experience across the island.
More than a chef
Trained at the source
Le Cordon Bleu Paris is the gold standard. Brandon earned his Certificat Professionnel de Cuisinier there in June 2014. No shortcuts.
Caribbean soul
French technique is the foundation. But every dish carries the flavors of the island. That balance is the whole point.
Your night, your way
No fixed menus, no set tables. Every experience is built around your people, your preferences, your occasion.
Bring Brandon to your table
Tell us the date, the crew, and the occasion. We'll handle the rest.
Reserve your night