Brandon Sumblin Spotlight
Brandon Sumblin
Brandon is pictured here holding a copy of the April 2017 Frederick Magazine, where he was featured on the front cover.
Brandon Sumblin is a 25-year-old loving husband, father and talented chef. He has appeared on the Food Network four times, and amazingly, has won each competition.
Brandon made his first Food Network appearance on the show, Cooks vs. Cons in 2016. Since then, he has also had a three-time family appearance on Food Network’s hit show, Guy’s Grocery Games, where Brandon competed alongside his mother-in-law and wife, who is also a chef.
Brandon is pictured here alongside (left to right) his wife Tiera Sumblin and mother-in-law, Blanch Henry (owner of Serenity Tearoom and Fine Dining).
Brandon received his culinary degree from Johnson and Wales University, in Charlotte North Carolina. He is currently the executive chef at Serenity Tearoom and Fine Dining in Frederick, Maryland, where he and his wife work alongside his mother-in-law, who is the owner of this amazing establishment.
Not only is Brandon a superb chef, but he also loves to sing at church, and has a passion for building things.
Get to know more about Brandon below…
Q&A with Brandon
When did you discover you had a passion for cooking?
Meal prepared by Chef Brandon Sumblin featuring, black garlic rubbed filet mignon, sweet corn puree, farro risotto, charred corn and asparagus.
I started cooking when I was 4 years old, but it wasn’t until 4th grade that I discovered my true passion for cooking. I remember the class got in trouble one time, and we couldn’t have hot sauce with our chicken for lunch. So, I decided to make my own hot sauce to sell at school.
I also sold cookies and cupcakes to both students and teachers. Hearing everyone’s compliments is what really made me love doing it.
What made you choose Johnson & Wales for culinary school, and what do you think are important factors for others to look for when considering a culinary school?
Chef’s Brandon and Tiera pictured here in their 2014 engagement photo.
When making the decision for culinary school, it was between the Culinary Institute of America in Hyde Park, New York or Johnson & Wales University (JWU). They both have had great chefs come out of their programs. I ended up choosing JWU, specifically Charlotte campus, because of it being close to home.
It also has a great student life, which is something that a lot of culinary schools do not provide for students straight out of high school. I’m so glad that I made the decision to attend JWU, because that is where I met my beautiful wife Tiera, who was also attending school there to become a chef.
When looking for a good culinary school, you should always look to see the success rate from previous alumni. Look at how their program is set up. One thing that drew me to JWU, was the fact that the classrooms only had a max of about 22 students, so I was really able to get that one-on-one time with the chefs.
Brandon is pictured here preparing a meal for the judges on his third appearance on Guy’s Grocery Games. Photo Credit: Food Network
What was your experience like the very first time you saw yourself on national television?
The very first time I saw myself on television, I was just in awe of what God had done. I had applied to countless cooking shows for approximately four years and hadn’t heard anything back. That really discouraged me.
So, to see a dream come to fruition with all my family present was amazing. My grandmother was able to see me on television before she went home to be with the Lord. That was an experience that I can barely put into words.
I know that your grandmother played a monumental role in your love for cooking. How much of an impact do you feel she has had in helping you to become the chef you are today?
Brandon pictured here with his beloved “Granny” and son Liam.
I had a lot of great inspiration from my parents and aunts, but the moments in the kitchen with my Granny is what really sealed the deal for me being a chef. I always hear her in my head when I am cooking whispering knowledge.
What has been your most memorable experience so far as a chef?
My most memorable experience so far as a chef definitely had to be the weekend of my first appearance on Food Network in August 2016. My grandmother wasn’t able to make it to my culinary school graduation in 2013, due to being ill.
Thankfully, she was able to make the trip to Maryland for the watch party of my show. She also was able to come to the restaurant and eat amongst other guests, which was a very special moment for me. To go out into the dining room and see her there enjoying her meal, was just amazing.
Can you share one of your worst experiences as a chef?
In April 2015, I had been working my first position as an executive chef for about a month. I created a great Easter menu like the owner requested. While out for Easter dinner, he left me a voicemail pretty much saying the menu was too creative for him and his other cooks to do, and that he was looking for something a little more boring.
My next shift, I showed up like a normal day, only to meet him walking up to my car with my knife kit, apron and a check for two future weeks of pay. He didn’t say anything, he just handed me my things and walked away.
I was so hurt and angry because I had really put my heart into revamping his menus. Needless to say, God always has a plan because in another month, my mother-in-law was signing a lease for our new restaurant space.
You’ve achieved so much success at a young age. How do you manage to stay grounded with all of your success?
Simple. Before I left to go to college, my dad gave me 3 principles to live by. These 3 principles have helped me stay grounded, and they were…
-Always remember your Faith
-Stay Humble
-Never forget where you came from
How has your faith and relationship with God played a role in where are you are today?
My faith has played a major role in my success as a chef. Some people may say I'm crazy, but when I am cooking I can here the Holy Spirit tell me that’s enough salt or maybe add a little more of this.
Also, the times before I appeared on Food Network…maybe even months before I get the phone call to appear, the Lord tells me who I'm supposed to sow into and how much to give.
“It’s crazy, but my faith has allowed me to know that there is nothing beyond my wildest dreams that God can’t make possible.”
What advice do you have for someone who wants to pursue a culinary career?
The advice I would give anybody who wants to join this field, is to not expect whatever you see on television. It is a lot of hard work and long hours.
Be prepared to possibly miss a lot of family events, birthdays and holidays as the schedule for being a chef is strenuous. But once you work up to the point where you can be the executive chef, it all pays off in the end.
What dreams or aspirations do you have for your future culinary career?
I would love to have my own chain of specialty restaurants and eventually my own cooking show.
“Don’t ever get to a place in your career where you feel you have reached the top and be closed minded to learn something new. There will always be something new to learn.”