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Dave McWilliams Brandon’s Restaurant

Chef Dave McWilliams was raised in California, and after spending two years in the Navy, he began to pursue his interest in cooking. 
Starting out as a chef’s assistant at the California Catering Guide, and a head line-cook at Los Gatos Brewing Company, he moved on to open A.P. Stumps in San Jose where he also worked as head line-cook.
 McWilliams enrolled at the prestigious Culinary Institute of America in Hyde Park, New York. While attending the CIA, David completed his externship at Charlie Trotter’s in Chicago—named by Wine Spectator in 2000 as “America’s Best Restaurant—and worked directly with Trotter and his chef de cuisine, Matt Mergess.
 McWilliams went on to become executive chef at the Gardens of Avila restaurant at Sycamore Mineral Springs Resort and eventually returned to the Los Gatos Brewing Company as executive chef. 
This year, Brandon’s Restaurant & Bar welcomed chef McWilliams as executive chef; he offers diners a culinary experience that reflects his emphasis on simplicity and healthy, fresh foods. His passion is allowing the foods’ own flavors to shine through in his creations. He seeks out organic produce and sustainably-raised products whenever possible.

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