Chef Brandi Key has spent time in both large and small kitchens throughout her career with each one shaping the chef she is today.

In 1999, she began working as a line cook at Pappas Restaurants where, over the next 12 years, she learned the business and systems needed to run multiple restaurants, and worked her way up to R&D Chef. Post-Pappas Restaurants, Key spent time in San Francisco, California at Tante Marie Cooking School learning French technique; lived and worked in Napa Valley with Cindy Pawlcyn absorbing the leadership and strength needed to be a chef/owner; and spent 8 years with Clark Cooper Concepts (CCC) in Houston, Texas. She landed her first Executive Chef position with Clark Cooper Concepts and the opening of Coppa Ristorante Italiano.

Next up was Coppa Osteria, Punk’s Simple Southern Food, SaltAir Seafood Kitchen, and The Dunlavy, where Key oversaw the construction and development of the kitchens, menus, and teams responsible for each space as the group’s Director of Culinary Operations. Brandi spent a short time with Lasco Enterprises (Max’s Wine Dive, The Tasting Room, Boiler House) before joining Kelly and Jorge to do what they’ve always wanted – open a hospitality company wherein they could share their passions with the world. With that, LMN hospitality was born.