Recipe by Chef Brandon
Owner, Thyme Well Spent Catering Co. | Founder, The Kitchen Collective Costa Mesa
Chef Brandon Hall built his path to the kitchen the hard way — through years in construction and produce management before ever stepping behind a stove professionally. Raised in Huntington Beach, his love of cooking took root watching his mother in the kitchen and studying chefs on screen, but it was that early hands-on work that shaped the instincts he now brings to every dish: a sharp eye for sourcing, disciplined technique, and the leadership skills to run a team under pressure.
Today, Brandon owns Thyme Well Spent Catering Co. and is the founder of The Kitchen Collective, a commercial kitchen and event space in Costa Mesa built to support fellow chefs and elevate the local culinary scene. His food channels modern coastal cuisine with a fusion edge — locally sourced, seasonal, and unmistakably his own, with dishes like heirloom tomato carpaccio and Peruvian aguachile earning him a loyal following.
Beyond the kitchen, Brandon is a fixture in Orange County's culinary and philanthropic community, collaborating with fellow chefs on pop-up dinners and lending his talents to charity events including Top Chef OC, Table for Ten, Festival of Chefs, Chef Masters, KidWorks, and CASA. Outside of work, he coaches his son's football team, travels whenever he can, and unwinds with an unexpected hobby: gold panning.
Give Chef Brandon a follow on Instagram:
@chefbrandonhall
@thymewellspentoc
@thekitchencollectivecm
