Brandon Biederman was born and raised outside Chicago, Illinois. His culinary career began at age 13, working as a prep cook at a local steak house. Brandon attended Northern Arizona University in Flagstaff, Arizona, where he earned his degree in Hotel Restaurant Management. In Flagstaff, Brandon discovered his passion for the restaurant industry and his talents in the kitchen, while working as a line cook in various restaurants. He had the opportunity to serve everything from fine French cuisine, to local Southwest specialties. Shortly after graduation, Brandon moved to Denver to pursue his culinary career. His first position in Denver was as a line cook at Tommy Tsunami’s, a popular Asian fusion restaurant. Brandon was quickly promoted to Sous Chef and ultimately Executive Chef. He left Tommy Tsunami’s in 2001 to pursue other opportunities at the highly acclaimed Vesta Dipping Grill. While at Vesta, Brandon once again was quickly promoted from line cook to Sous Chef, and then opening Executive Chef at the company’s next venture, Steuben’s Food Service. At Steuben’s Brandon created food that people crave, returning again and again for that special menu item. He took Regional American Classics, and with the highest quality ingredients, recreated these favorites in Denver. Through Steuben’s, Brandon had the opportunity to donate his time to The Liver Foundation, Share Our Strength, The March of Dimes, and many more non-profit organizations. In 2010 Brandon helped launch The Steuben’s Food Truck, bringing the Steuben’s menu and culture to the streets of Denver. The Food Network also visited Steuben’s in 2010 for the taping of Diner’s, Drive-Ins and Dive’s, which aired in 2011. 2011 also marked Brandon’s second trip to cook at The James Beard House in New York, as well as his third trip to The Aspen Food and Wine Classic. August 2012 marked Brandon’s second opportunity with the company to serve as an opening Executive Chef of Denver’s newest Asian eatery and Ping-Pong hall, Ace Eat Serve. In the future, Brandon hopes to continue adding to the Denver culinary community and non-profit community through his work at Steuben’s and Ace. He looks forward to future collaboration on new projects and dreams.