Executive Sous Chef Eric Brandt became interested in cooking at an early age. He fondly remembers watching cooking shows on TV and then attempting to replicate what he’d just learned in the kitchen at home. With a degree in computer science, Chef Brandt entered his first professional kitchen at 27 as a trainee, bringing with him two knives and a copy of the Culinary Institute of America textbook.
In April 2005, Chef Brandt moved from Virginia to Dallas and took a position as Sous Chef at The Mansion, earning a promotion to Executive Sous Chef in 2006.
When he’s not turning out contemporary, refined food in The Mansion Restaurant, Chef Brandt still likes to cook at home for his wife and daughter. His favorites are soups, braises and handmade pastas.
What’s your favorite movie? There are too many to name, but off the top of my head: Silence of the Lambs, Snatch and Raising Arizona
What would you choose as your last meal? Grilled ribeye steak and red wine
What was your first job? Transplanting houseplants at a local greenhouse. The smell of geraniums still makes me sick!
What’s on your nightstand? Right now it’s Omnivore’s Dilemma and The Complete Guide to Mountain Bike Maintenance
What’s on your iPod? Everything – country, soundtracks, gospel, alternative rock. I just hit shuffle.
What’s your favorite frozen dinner? That’s easy. I usually have two to three Freschetta pizzas in my freezer at all times. I eat them all the time.
