Chef Brandon Rodriguez, a 2011 graduate of NTCC with an Associate’s degree in Culinary Arts, later earned his B.S. in Hospitality & Culinary Management from The Art Institute of Dallas. His culinary journey began at just 14, when he started as a dishwasher under his father, who has more than 40 years of experience in the kitchen. Inspired by those early moments in the restaurant, Brandon knew he was destined to become a chef.
After honing his skills in Dallas, Brandon returned home to East Texas, where he managed a local restaurant and served as an adjunct instructor at NTCC Culinary School. In 2018, he was voted Best Chef in Upper East Texas by County Line Magazine.
In 2020, Brandon co-founded RichBrand Restaurants LLC, which has since grown to include a thriving catering company and three restaurants, the newest being Rancho Seco Steakhouse, named after his family’s ranch in Mexico, where his passion for food was first born.
Grateful for the foundation NTCC provided, Brandon credits the college’s motto, “Start Here. Go Anywhere,” as a guiding force in his career. Today, he gives back by serving on the NTCC Culinary Advisory Board and sharing his love of food and hospitality with the East Texas community.
