Chef De Cuisine, Renaissance Hotel EIA
Brandon Pridie started his culinary journey in Vancouver Island BC where he was born and raised. Upon finishing his 1st year culinary program at Vancouver Island University, he moved to the wine country of the Okanagan Valley where he continued his apprenticeship training under Chef Rod Butters (BC Restaurant Hall of Fame Chef).
Once he had completed his apprenticeship he worked as sous chef at Gray Monk Winery outside Kelowna with Chef Willi Franz (CCFCC 2011 Canadian Chef of the Year). Since then Brandon has worked as Sous Chef in other luxury hotel brands as Fairmont. He now spends his days in the HALO kitchen at the Renaissance Hotel EIA as Chef De Cuisine and walking the local markets for his next culinary creation.