February 20-24, 2019 Miami Beach
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Blackwell

Brandon Blackwell

Brandon Blackwell is a native of South Louisiana. After more than a decade of working in the hospitality industry in and around Baton Rouge, he moved to New Orleans in 2004 to attend culinary school. Staying focused, even through Hurricane Katrina, Brandon completed his Culinary Arts degree in 2006 and started an apprenticeship at Pascal’s Manale Restaurant. Upon completion of his apprenticeship in 2007, he took a Sous Chef position at Upperline Restaurant, staying for 5 years and ultimately taking over all kitchen operations, but without the official title of Executive Chef. In 2012, Brandon... READ MORE

Brandon Blackwell is a native of South Louisiana. After more than a decade of working in the hospitality industry in and around Baton Rouge, he moved to New Orleans in 2004 to attend culinary school. Staying focused, even through Hurricane Katrina, Brandon completed his Culinary Arts degree in 2006 and started an apprenticeship at Pascal’s Manale Restaurant. Upon completion of his apprenticeship in 2007, he took a Sous Chef position at Upperline Restaurant, staying for 5 years and ultimately taking over all kitchen operations, but without the official title of Executive Chef. In 2012, Brandon accepted an offer to help open a locally sourced, whole animal butcher shop, Cleaver & Co. While learning animal butchery and sausage making, Brandon and his wife, Jen started a Pop-Up Restaurant called Splendid Pig.
 
They kept the pop-up going until early 2015 when they decided to join St. Roch Market as one of the inaugural vendors, shifting their focus to seafood, and eventually oysters — the beginning of Elysian Seafood.
Elysian Seafood has since expanded into two new locations: Auction House Market in the Warehouse District in New Orleans and St. Roch Market Miami in the Design District.

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