Where else? 
There's such a journey involved, as far as
March 2016 Issue | Vol. 4, No. 5                        your first five or six years in cooking goes.

Chef de Cuisine
Brandon Gauthier

Executive Chef
Kyle Kuklewski

Wine Educator Gary Spadafore on Napa Valley

So you want to write a cookbook?

Chef Brandon Duley
talks about Swimming With the Sharks on our
Facebook page —

See what he said!

Spirit Works Distillery
Grain-to-Glass Spirits

Il Terrazzo:
Simple becomes Special.

Letherbee Distillers
World-class Gin, Fernet, Bësk & Seasonal Gin

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Brandon Duley, Chef Tournant, Ritz-Carlton Marina del Rey, California Some cooks, when they first come into the professional kitchen, plan to become the culinary world’s next rock star. Usually within the next year or, certainly, two. Brandon Duley already was a rock star of sorts when he got into the kitchen. He played guitar and did some singing in a mostly punk rock band in high school. “We did a lot of shows,” Duley described the band. “It was big around our area in Los Angeles. We had the same few guys for years. But when everybody left for college, it dissolved.” Duley decided to follow the dream for a while. He got into recording arts programs in a state school in northern California, but they didn’t pan out for him. “I wanted to do something with music,” Duley said, “but I wasn’t really seeing the right paths. I think I really wanted the old dream of the rock star. It was a lot of fun, but it was time to realize, career-wise, what to do.” He “randomly fell into culinary school” because his girlfriend at the time had an interest in cooking. He ended up going to Cordon Bleu in San Francisco. “It was an easy turnover for me to go from music to food,” Duley said. “A lot of that same passion was in there, it was just playing on an instrument.” And lately he has seen a deeper connection between his career in the kitchen and music. “You know,” Duley explained, “when I pick up my guitar at home, I don’t plan on doing anything. I just play, and then, every once in a while, I think, I should record that. It’s great. It’s really good. But it took a long time playing guitar to get to that point. It’s very similar with food. But it’s just as rewarding, too, when you do a great dish or a great dinner and everyone’s like, Great job, it’s like playing a great show. Giving the people what they wanted, and everybody got their money’s worth. There’s definitely a correlation between the two.”