Bellevue Hospitality
The Team
Demetrius Brown
Demetrius Brown discovered his love for food at an early age, inspired by his late great-grandmother’s cooking. Born into a Trinidadian and Jamaican family and raised in Providence, Rhode Island and Atlanta, Georgia, Demetrius started cooking for his family at the age of five. He grew up surrounded by diverse cultures and found that the restaurant landscape he encountered was disconnected from the cuisine and dishes he wanted to create – a frustration that ultimately led him down a path to explore his heritage.
Brown’s gastronomic passion was kindled during his teenage years when his grandfather introduced him to one of the premier culinary schools in the U.S., Johnson & Wales University, during a trip to Providence. Despite initial expectations to follow in his family's footsteps in the automotive industry, Brown decided to pursue his passion for cooking, enrolling at Johnson & Wales. After graduation, he returned to Atlanta, carrying with him a burgeoning desire to delve into the exploration of Caribbean and Afro-American cuisine.
Brandon Blanchard
Brandon is a 32 year veteran of the restaurant industry, with over 25 years in direct leadership roles. During that time Brandon has centered his priorities around 3 major focal points… Quality of People, Quality of Product and Quality of Operations.
In 2016, Brandon felt the need for a value shift, seeking an opportunity that would bring him more fulfillment as well as closer to his family. Brandon accepted the position of CEO of Hospitality at Serenbe, a self-sustaining Agri-hood in Atlanta. In 2022 Brandon joined chef in the pursuit of forwarding Bellevue Hospitality.
