Copy of Brandon Carter

As executive chef and partner of FARM, Brandon Carter works tirelessly to connect the dining experience with the farmer’s culture.

Always cognizant of seasonality and availability of ingredients, Carter crafts ever-evolving menus that speak to the bounty of the region, and pay homage to the many farmers and artisans who inspire him.

Born in Ohio and raised in Georgia, Carter was inspired by the allure of the kitchen during a family trip to Italy at only thirteen years old. Compelled by the industry’s high energy, Carter took his talents to the Culinary Institute of America where he graduated in 1999.

Just prior to FARM, Carter was executive chef at the Inn at Palmetto Bluff. He first joined the Inn at Palmetto Bluff as Chef de Cuisine in January 2011, assisting with the management of the River House Restaurant, including menu planning and all aspects of production and service. One year later, Brandon took the helm as executive chef where he oversaw four restaurants, twice as many menus, and was the grand poobah of the nationally lauded Music to Your Mouth food and wine event, which landed Palmetto Bluff on Bon Appetit’s Top Ten Foodie Destination List in 2013.

Previously, Carter served as Chef de Partie and Chef de Cuisine at The Ritz-Carlton Naples in South Florida, assisting with the management of three of the hotel’s restaurants from 2004 to 2011. Carter also gained experience at Mumbo Jumbo Bar and Grill in Atlanta from 2000 to 2003, where he started as Sous Chef and worked his way to Chef de Cuisine.

Carter is supported by his wife, Jessica, and their two children Declan and Bailey, all of whom contribute to Carter’s success at FARM. When he’s not in the kitchen, Carter enjoys spending time with his family, quoting rock ballads and late night trips to the taco truck.