Chef
Brandon Gillis
- Discipline
- Chef
- Based in
- San Francisco, California, United States
i. Biography
The Climb
Training at Central Connecticut State University and the International Culinary Center (2003) sits at the start of a career that moved between kitchen work and operations without losing contact with either. Brandon Gillis worked as Project Manager at Planimetrics, Inc (2002–2003), then as Head Chef at Franny's (2003–2008), before shifting into ownership as founder and ceo at Bark NYC, LLC (2008–2012). Operations stayed part of the tool kit after that. From Lead Operations Consultant at Just Fare (2013–2016) to Vice President of sales and Business Development at Off the Grid (2016–2020), Gillis kept moving through roles that tied the kitchen to the business side. At Fiorella, that mix comes together in founder and ceo and chef and co-owner since 2017.
Today
Fiorella in San Francisco is where Brandon Gillis applies a Cal-Italian brief without overcomplicating it: thin-crust pies, low-key execution, and a farm-to-table focus on finding good product. Fiorella Restaurant Group in San Francisco extends that same operating logic beyond one dining room, with Brandon Gillis serving as founder and chief executive officer. The city itself is part of the frame. As Gillis puts it, San Francisco is easy to love because “it’s just so beautiful.”
Signature
Brandon's signature dishes include burrata pizza and Calabrian Chili Hot Wings.
Recognition
The work reads through the restaurant format itself: Cal-Italian cooking, thin-crust pies, and sourcing that keeps product at the center of Fiorella in San Francisco.
Profile updated July 2026
FAQ
Asked of Brandon
What is Brandon Gillis's current role?
As of 2026, Brandon Gillis is Chef and Co-owner.
Where did Brandon Gillis train or study?
Brandon Gillis trained at Central Connecticut State University and International Culinary Center.
What is Brandon Gillis known for?
Cal-Italian food and thin-crust pies.
