CHRIS BRANDL'S BIOGRAPHY

 An interview with Chris Brandl, chef and owner of Brandl.  One of the hottest dining destinations at the Jersey Shore.  His New American menu is winning local acclaim and is highlighted by only the best ingredients.

    When you ask Chris Brandl, chef and owner of Brandl, how long he has been in the restaurant industry, you would be surprised to learn it’s been 23 of his youthful-looking 35 years.  Brandl, who virtually grew up in a restaurant, started out as a dishwasher in his early youth for the Farmingdale House, when Chef Toni Froio ruled the roost.  It was there at the bright young age of 12 where he envisioned what his goals were:  to own a fine dining establishment where he could provide professional service and extraordinary fare.  Chef Brandl has succeeded in doing both.

    Brandl, whose vision became truth in December 2002 with the opening of Brandl., spoke about the road to reality.

     “I knew from the age of 12 what my long-term goal was. It was then when I first felt the ‘rush’ of being in a restaurant.” (“Restaurant rush” is a familiar term used to describe the feeling one gets while working under the unpredictable, fast-paced atmosphere during service hours.) After his initial start as a dishwasher, Brandl graduated to busboy by the age of 14, eventually moving on to salad making.

     Upon leaving the Farmingdale House, Brandl worked in several pizzerias along with the former Old Mill Inn, bussing and working banquets. Although gaining valuable knowledge during his formative restaurant years, Brandl went on to the prestigious Johnson and Wales University, graduating in 1991.

    Over the course of the next ten years, Brandl was a mainstay at Redington’s Fine Seafood restaurant in Point Pleasant, helping to procure, in his opinion, it’s position as the “number one destination in Point Pleasant for seafood.”  At Redington’s, Brandl did everything from working the line as a cook, filleting fish, shucking clams, oysters, and sautéing. During this time, he established many a relationship with the fisherman with whom the restaurant acquired their bounty. 

     Eventually, Brandl came to a “fork in the road,” choosing to leave the restaurant life to set sail on seafaring adventures.  For seven months, Brandl worked on a two-man commercial deep sea fishing boat, as mate to the captain.  There, he learned to “man-up,” leaving from Glimmer Glass to the canyons, 100 miles from the Jersey shoreline. Later on they set sail from Chatham, Massachusetts on Cape Cod, in search of larger fish.

  In 2001, Brandl was enticed to return to his first passion, when an offer came to help upstart a new restaurant in Manasquan.  Brandl did so, helping to design the layout of both the kitchen and dining areas, hire staff and create the menu. The Mahogany Grille came to life in June 2001. 

     By then Brandl was ready to live his own dream.  Upon hearing of availability of a Belmar location, Brandl decided to take a leap of faith, purchasing the then successful, Bella Luna Italian restaurant and opening Brandl., in December of 2002.  Brandl literally turned the sign over, revising its name in bold and beautiful letters to his namesake, Brandl.,with a period at the end of the title.  When asked what it stands for, Brandl explains, “The period represents people who spell the name wrong, trying to add an additional vowel.”
            Brandl takes pride in his offerings, experimenting with the menu, developing recipes, working with local farmers and purveyors to insure both unique and delectable ingredients.  Bringing all of his knowledge and experience together to provide his guests with the ultimate dining experience from the moment they walk through the door until the moment they leave, Brandl offers “Innovative American Cuisine.”