Brandon Cain

Originally from the west coast, Chef Brandon Cain cut his teeth in the fine dining scene in New Orleans. It wasn’t until he was working at J Williams in Auburn that he knew he was going to be a chef. Inspired by the owners of J Williams, Brandon went to culinary school in Birmingham, Alabama. Following his graduation, Brandon was invited by George Reis to be the Chef de Cuisine of Ocean and 26 where he stayed for seven years. In 2012, Chef Cain joined Mike Wilson (Saw’s BBQ) to open Saw’s Soul Kitchen, a casual BBQ joint in the historic Avondale neighborhood. The success of Saw’s Soul Kitchen led the duo to team up with Chef John Hall to create Post Office Pies, a pizzeria which opened in 2014 in the former post office next door. Chef Cain’s current project finds him returning to his fine dining roots at Roots & Revelry. Roots & Revelry is the anchor restaurant of the renovated Thomas Jefferson Tower in downtown Birmingham. The Leer Tower originally opened as The Thomas Jefferson Hotel, a 20-story structure with 350 rooms, in 1929. With an amazingly diverse culinary background, it appears Chef Cain has come full circle. Roots & Revelry was just named Best New Restaurant of 2017 in Birmingham Magazine. Chef Brandon Cain was also named Man of the Year of 2017 after completing a successful fundraising campaign for the Leukemia. Chef Cain and his team help raise over $100,000 collectively benefitting this great cause. Chef Brandon Cain says he wouldn’t be where he was today if it wasn’t for his rock his beautiful wife, Amy and his adorable one year old daughter, Cecilia Gray better known as Ceci.

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