As a Partner and Senior Director of Culinary at Alexandria Restaurant Partners (ARP), Chef Brandon Whitestone brings decades of experience in culinary innovation, concept development, and leadership. Raised in New Hampshire, Whitestone’s passion for cooking was ignited early, eventually leading him to the New England Culinary Institute in Vermont. From Boston to Miami, Savannah, and Orlando, he has refined his craft in diverse culinary landscapes, earning recognition for his creativity and dedication to excellence.

Whitestone began his career under James Beard Award-winning Chef Allen Susser at Chef Allen’s in Miami, where he rose from intern to Chef de Cuisine, mastering the vibrant fusion of New World Cuisine. He went on to lead kitchens at Rosa Mexicano in Miami and The Olde Pink House in Savannah, as well as serve as a partner in two award-winning restaurants in Georgia.

A two-time invitee to the James Beard House, Whitestone has won prestigious culinary competitions, including a chicken wing cook-off during one visit. He was also nominated for Miami New Times’ Best Up & Coming Chef, further solidifying his reputation as a culinary innovator.

Since joining ARP in 2018, Whitestone has overseen the culinary operations for its growing portfolio, focusing on menu development, team mentorship, and incorporating current food trends through research and development. His expertise in menu engineering and cost management ensures that the group maintains the highest standards of quality and efficiency.

Outside of work, Whitestone enjoys spending time with his wife and son, exploring the outdoors, working on cars, and following his favorite sports. His commitment to culinary excellence and innovation continues to drive ARP’s success and expansion.