Bio

Brandy Gibbs is a native Austinite, 6th Generation Texan, 3rd generation Longhorn, Professional Chef, and Owner of Fine Home Dining, Inc.

Brandy graduated from Austin High and received her Bachelor of Arts from the University of Texas. She attended the California Culinary Academy in San Francisco, studying cuisines from around the globe. Coursework also included certification from the American Culinary Federation, Nutrition, Food & Wine Pairing, and continuing food safety requirements. While living and eating in San Francisco, Brandy worked 2 years with Paul Bocuse-trained French Chef Fabrice Marcon at Hyde Street Bistro in Russian Hill. She was later drawn to the warmth and seafood of the islands, cooking at the Pier House Resort Restaurant in Key West, Florida. Returning home to Texas, Brandy worked as Pastry Chef at Tocai Restaurant & Wine Bar while growing her own business through word of mouth and successful events since 1999.

“I feel lucky to cook on a personal level for families, clients and party guests. Having my own business gives me the freedom to grow as a Chef and allows me to work creatively and passionately. My menus present a wide variety of offerings reflecting personal and professional influences, my appreciation of food and travel, and the joy that comes from providing pleasure, nourishment and ceremony for others.”