Growing up on the East Coast, the Virginia native used to help his mom cook at home, developing an early fondness for food and knowing from a young age that he loved cooking. In high school, he worked at a local restaurant in Roanoke. It was at this time, when Brandon would go right from school to doing prep work at the restaurant in the afternoon, that he realized he could make a career out of cooking. After earning an associate degree in culinary arts at the prestigious Culinary Institute of America in Hyde Park, NY, Rice went on to stage in esteemed kitchens throughout Europe, including Quique Dacosta in Spain and Noma in Copenhagen. He clocked time at Boston’s famed Clio before moving to the Bay Area to work at Coi - his first introduction to Northern Californian cuisine. While working there and experiencing Daniel Patterson’s focus on local, fresh produce, he knew he wanted the Bay Area to be home. From there Rice spent 5 ½ years as Chef De Cuisine at Rich Table in San Francisco’s Hayes Valley. It was here that Rice really found his voice and style of cooking.