Brandon Kida

The Climb

Training at the Culinary Institute of America gave Brandon Kida a formal base before he entered kitchens where tempo and standards were set high. Work as cook at L'Orangerie in Los Angeles, then as cook at Lutèce in New York City, placed him inside systems built on discipline and precision. From there, the progression at Asiate in New York City traced a clear line of responsibility: opening chef de partie (from 2003), sous chef (until 2009), then Head Chef (from 2009). The arc is a practical one, showing technique and leadership developing together through repeated service. Larger rooms came next. The opening executive chef role at Clement at The Peninsula New York in New York City (2013–2015) meant shaping a kitchen at the point of launch, when pace, standards, and identity are all still being set. Today, Brandon is chef of Go Go Bird.

Today

Try every possible food. The line reads like a directive because it is one: stay broad, keep tasting, and treat exposure as part of the work. For Brandon Kida, movement, observation, and repetition outside the kitchen all feed the same practice. Learning remains active here, not theoretical.

Signature

Brandon's signature dishes include Jidori Fried Chicken, Buckwheat and Eggs, and lobster ramen. That list shows range without strain: a fried chicken plate, a grain-and-egg combination, and a ramen built around lobster. The names point to a cook working across familiarity, restraint, and richer assembly, with attention to texture and contrast.

In Their Words “Travel as much as possible in order to learn about different cultures. Try every possible food.” The emphasis is on movement as method. For Kida, travel is tied to learning, and tasting is tied to seeing how different cultures shape what ends up on the plate. The quotes keep the focus on accumulation: more places, more foods, more reference points.

Recognition

Brandon's honors include Four stars from Forbes Travel Guide (2015). That recognition marks a year of strong external validation for work built through demanding kitchens and steady progression. It sits alongside the rest of the record as a measure of consistency in 2015.