Born and raised in Atlanta, GA, Chef Branden Holte’s interest in food started when he was young, trying foods from a variety of cultures in the Caribbean on family vacations and spending time in the kitchen with his mother and grandparents. After receiving his degree in the Culinary Arts at Le Cordon Bleu Atlanta, Chef Holte worked his way up the rank at several prominent restaurants in Atlanta including Kyma, Meehan’s Public House, Sia’s, Mitra and Davio’s. After several years at Meehan’s as Chef de Cuisine, Chef Holte was ready to get back into fine dining and accepted an offer at Lioncrest on the Biltmore Estate, in the mountains of Asheville, NC. His career took him next to the Bull & Beggar, a French restaurant in the eclectic River Arts District, where he worked as Sous Chef under Chef Matthew Dawes. It was here that Branden learned the ins and outs of charcuterie, game meats, whole hog butchery, and discovered the local produce in the mountain region and its growing season. After 5 years in Asheville, Chef Holte was ready to be back in Atlanta and dive back into the restaurant scene in his hometown. He worked as Executive Sous Chef for Davio’s Italian Steakhouse and later the Mill Kitchen & Bar before moving to Under the Cork Tree. We’re thrilled to have Branden leading the kitchen at Local Three where he has the opportunity to utilize the skills he has finely honed and share his knowledge and passion for food. Chef Holte currently resides in Alpharetta with his wife and daughter.