Executive Chef of Culinary R & D
The Cheesecake Factory
With over 25 years of culinary experience working in casual and upscale dining establishments, Chef Brandon Cook has spent the last 18 of those years working side-by-side with Corporate Executive Chef Bob Okura and David Overton, the CEO and Founder of The Cheesecake Factory. Brandon has been the creative force behind many of their most popular dishes and has played a critical role in the development of their award-wining menu that features over 200 choices ranging from small plates and pizzas to pastas and fresh seafood. He has helped to keep The Cheesecake Factory relevant during these changing times with food trends moving towards “healthier” options. Increasing emphasis on fresh vegetables and setting higher standards for “clean label” ingredients are just two areas of his primary focus.
Chef Brandon is as passionate about education as he is about new menu development and has continued his through several different culinary programs such as the ones offered at The Culinary Institute of America’s Greystone campus. He has also participated in special “guest chef” presentations at Cornell University.
In addition to The Cheesecake Factory, Chef Brandon also helps to develop the menu for their sister concept the Grand Lux Café with locations in the New York area, South Florida, Chicago, Texas and Las Vegas.
