Chef, The Buffalo Jump
Southern-born Brandon Baltzley rose from his low-country roots to become a voice for native and nomadic cuisines. His professional experience includes working in numerous Michelin-starred kitchens in NYC and Chicago before branching out on his own via the underground culinary community CRUX.
Through pop-up dinners and one-off epicurean experiences, Baltzley went on to open TMIP in Michigan City, IN. Although the local-centric restaurant was short-lived, the spirit of celebrating regional American dining lives on at his latest project, prior to which he held the title of co-chef at Ribelle.
He is currently the co-chef of The Buffalo Jump alongside with his wife, Laura Higgins-Baltzley. Cook, musician, farmer, author, photographer, public speaker, and forager — Baltzley considers himself a little bit of each, but master of none.