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Brandon Owens, Executive Chef of Baker's 360, was born and raised in southeastern Kentucky. Brandon spent his childhood immersed in food, cooking alongside of his grandmother learning the importance of using pristine, seasonal ingredients. After attending the French Culinary Institute of New York, he worked alongside some of the most prestigious chefs in the culinary world such as Jacques Pepin, Thomas Keller, and Jacques Torres. Having been exposed to some of the most brilliant and creative minds in the culinary industry, Brandon developed his own identity as a culinary extraordinaire. Serving French food with a southern flair, Brandon received critical acclaim from all of the regions he shared in experience. Using creative and ever-evolving culinary technique, Brandon has been able to satisfy the hunger of a wide variety of appetites. His approach is designed to evoke the happiness of the people whom he serves.