August 3–24, 2026

From North Carolina, Brandon Olson spent seventeen years in Charleston's kitchen scene, becoming a leader in the New School BBQ movement with expertise in butchery and charcuterie. Known for his work with Top Chef alum Shuai Wang at Jackrabbit Filly and the Bon Appétit-recognized King BBQ, Brandon brings bold technique and a lot of smoke to Heyday.

Rooted in Southwest Florida, Kayla brings modern American cuisine shaped by local harvests and Gulf waters. Her food is vibrant yet precise—technique-driven, ingredient-forward, but never losing warmth and comfort. Expect collaborative dishes that spark conversation and connection.