Chef Brandi Key has spent time in both large and small kitchens throughout her career with each one shaping the chef she is today. In 1999, she began working as a line cook at Pappas Restaurants where, over the next 11 years, she learned the business and systems needed to run multiple restaurants, and worked her way up to R&D Chef. Post-Pappas Restaurants, Key spent time in San Francisco at Tante Marie Cooking School learning French technique; lived and worked in Napa Valley with Cindy Pawlcyn absorbing the leadership and strength needed to be a chef/owner; and has spent the last 5 years with Clark Cooper Concepts (CCC) in Houston, TX. She landed her first executive chef position with CCC with the opening of Coppa Ristorante Italiano. Next up was Coppa Osteria, Punk’s Simple Southern Food, SaltAir Seafood Kitchen and, most recently, The Dunlavy, where Key oversaw the construction and development of the kitchens, menus, and teams responsible for each space. Currently, she is the Culinary Director for the group and oversees all of the kitchens, menus, and staff.