Chicago native Brandon Biederman began his culinary career at 13, working as a prep cook at a steak house.  He attended Northern Arizona University, where he earned his degree in Hotel Restaurant Management.  Shortly after graduation, Brandon moved to Denver where his first position was line cook at Tommy Tsunami’s. He was quickly being promoted to Sous Chef and Executive Chef.  He joined the acclaimed Vesta Dipping Grill in 2001, and now is the Executive Chef of Steuben’s, the newest addition to the Vesta family.  Through Steuben’s, Brandon has donated his time to The Liver Foundation, Share Our Strength, March of Dimes, and many more.  Brandon says, "I like pork," so painted a pig on his mask.