Chef Brandon Pitre was born and raised in Chackbay, Louisiana. Being a cajun, he spent most of his childhood running barefoot through the sugar cane fields and piroguing his way through the swamps. Like most cajun families, the general gathering place in the home is the kitchen. His passion for food was inherited from both of his grandmothers, who were known for their cajun fare. He is a member of the inaugural class of Chef John Folse Culinary Institiute at Nicholls State University in Thibodaux, Louisiana. After culinary school, he worked at various renowned French Quarter and New Orleans restaurants as well as years in motion picture catering.