Chef Brandon Olson (Charleston, SC)

Growing up in North Carolina, Lexington-style BBQ was always part of Brandon Olson’s life. At the age of 19, Brandon moved to Charleston to chase his dream of being a chef. In Charleston, Brandon learned to cook a variety of different cuisines and developed a new passion for charcuterie, but his love for BBQ never left him. Over his seventeen years of cooking, he has truly honed his skills in butchery, charcuterie and BBQ, and has made a name for himself in the “New School BBQ” movement.

Brandon has worked at numerous Charleston-area restaurants, but most nameably was his nine year run working alongside Top Chef alum Shuai Wang. Brandon served as the opening sous chef of Jackrabbit Filly, followed by serving as the opening Chef de Cuisine and Pitmaster of their sister restaurant, King BBQ. During his time at King BBQ, the restaurant was recognized as one of Bon Appétit Best New Restaurants in America, Eater’s Best New BBQ Restaurant in South Carolina, and was ranked #5 in Southern Living’s Best New BBQ Restaurants. Aside from the restaurant accolades, you may have seen Brandon on the Food Network competing alongside a very familiar face.

Brandon is so excited to bring his mix of traditional charcuterie and New School BBQ techniques to the Sunshine State.