Interview with Richard Brandenburg ’95, Director of Culinary Strategy at Edens in Washington, DC

Richard Brandenburg is the director of culinary development for EDENS. He oversees food and restaurant initiatives and strategic leasing as they relate to EDENS’ overall portfolio, including the identification of chef-driven restaurant opportunities, working with organic and sustainable retailers, and the development of food-related districts. Prior to joining EDENS, Richard was the kitchen director for José Andres’ Think Food Group, responsible for the openings of America Eats Tavern and the Bazaar. He was the executive chef at Cafe Atlántico/Minibar, Urbana in the Palomar Hotel, One Market Restaurant, and larger operations such as the Bohemian Club and St. Andrew’s. Early on his career, he was a sous-chef at both Le Bernardin and for Laurent Gras at the Fifth Floor.