At 14 years old, I started as a busboy in a seasonal seafood restaurant in Naples, Fla. I was consistently taking home $50 in cash a night plus minimum wage and I thought I had hit the lottery. The funny thing is I loved the intense pace and looked forward to going to work more than going to school. I took pride in the fact that the servers always wanted me in their section because of my enthusiasm and how I challenged myself to get the tables turned as quickly as possible, which in turn increased their pay.
I feel the most successful as a chef when on any given night the restaurants are full, the guests are happy, the teams are firing on all cylinders and proud, and my kids and wife are at home safe and asleep.
Brandon McGlamery honed his skills at restaurants like The French Laundry, Chez Panisse and Delfina in Northern California, Bacchanalia in Atlanta, and Guy Savoy in Paris before moving to the Orlando area to open Luma on Park nearly six years ago, and then Prato in 2011.