Brandon Rich - Mashed

With Us Since

2021

Location

Washington D.C.

School

The University of Maryland

Expertise

Restaurant Culture, Regenerative Agriculture, International Cuisine

Brandon has eaten in 18 countries and counting.
He has interviewed world renowned chefs such as Virgilio Martínez and Michael Symon.
Brandon has worked in every conceivable position within restaurants and farms for 20 years.

Experience

Brandon's expertise in food began on a commercial farm at age 11 and carried into the operations management of a farm-to-table grocery startup 10 years later. His life as a garden grunt, online grocer, and restaurant employee helps to inform his work as a dedicated organic farmer, writer, and editor. Brandon knows food from the ground up. He tells the stories of international celebrities and every day food laborers alike. Domestically, his work has taken him to farms and restaurants in Maryland, Louisiana, and Idaho, while most recently he has traveled to explore cuisines in Europe and Southeast Asia.

Education

Brandon's formal education includes a bachelor's degree in business management from the University of Maryland. His education in the food industry has been self-taught and mentored by varying chefs and restauranteurs across the U.S.

Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.