Brandon Dienger

Culinary Director

Born and raised in St. Augustine, Florida, Chef Brandon Dienger has cultivated a profound passion for the hospitality industry. His culinary odyssey commenced at a youthful age of 15, laboring at a summer dishwashing post. A fortuitous assignment at the salad station kindled his culinary ardor, propelling him towards a dedicated career in gastronomy. Trained at the esteemed Le Cordon Bleu Orlando Culinary Academy, Chef Brandon imbibed a reverence for premium ingredients and the art of their meticulous enhancement. His tenure at the lauded Restaurant Eugene in Atlanta, followed by a stint at the Michelin-starred Bresca under Chef Ryan Ratino, fortified his culinary expertise. Ascending to the role of Culinary Director in early 2023, Brandon now orchestrates gastronomic excellence at both Jônt and Bresca, infusing his creations with a commitment to ingredient integrity and innovative culinary artistry.