Chef
Brandon Jew
- Discipline
- Chef
- Based in
- San Francisco, California, United States
i. Biography
The Climb
University of California, Irvine is where Brandon Jew trained before moving through a run of kitchen stations that shaped his working vocabulary: cook at Pizzetta 211, Bar Jules, Camino, and Adesso, then chef at Bar Agricole. Since 2015, that progression has come to rest at Mister Jiu’s, where he is founder, co-owner, and Executive Chef.
Today
Chinese-American cooking, in his hands, is built from inheritance and adjustment rather than rupture. Brandon Jew’s work keeps tradition intact while letting the food register the markets, farms, climate, and appetite of the Bay Area. Chef-Partner at Mamahuhu is the other current role that extends his practice beyond a single dining room. It keeps Chinese-American cuisine at the center while broadening the scope of Brandon Jew’s present work. San Francisco, biology, and time spent on the line are the coordinates Brandon Jew cooks from. The resulting food reflects a regional frame, academic curiosity, and the accumulation of hands-on kitchen work.
Recognition
Brandon Jew's honors include James Beard Award, Best Chef: California (2022), James Beard Award nominee, Best Chef (2018), Bon Appétit Hot 10 (2017), and SF Magazine Chef of the Year (2016).
Profile updated July 2026
FAQ
Asked of Brandon
What is Brandon Jew's current role?
Brandon Jew is Co-Owner and Executive Chef.
Where did Brandon Jew train or study?
Brandon Jew trained at University of California, Irvine.
What recognition has Brandon Jew received?
James Beard Award, Best Chef: California (2022).
