Meet Moxie’s Executive Chef Brandon Thordarson
The Man Behind the Food at Moxie’s Grill & Bar
Around the world and back again, with his kitchen tools in hand.
Executive Chef Brandon Thordarson is a father and avid barbecuer, he can be found outside cooking food on the grill or using his smoker at least twice a week (but usually more). He worked his way through Europe, Ontario, Montreal and British Columbia before settling in Alberta at Moxie’s Grill & Bar. He was head chef at the Michelin-recognized Monachyle Mhor Hotel in Scotland, opened four restaurants for Glowbal Restaurant Group and even ran his own private catering company, The Hired Knife, before joining the Moxie’s family.
Chef Brandon loves what it means to be Canadian.
“To be Canadian to me means that throughout the world when you tell people you’re from Canada they treat you with respect and then they want to talk to you about your culture.”
Canadian cuisine. It isn’t a phrase we use much because often it’s hard to pinpoint what is uniquely ours - poutine, Nanaimo bars and ketchup chips? In fact, Canada is home to extraordinary seafood, livestock, vegetables, fruits and grains that are prolific all over our country. What that means for our food scene is that we’re blessed with the ability to create amazing steak and fish dishes paired with delicious root vegetables or leafy greens plus desserts with the best dairy products and local fruit. In short - Canadian cuisine is made from the freshest ingredients that truly draw on our cultural mosaic for global flavours. And, Chef Brandon loves using all of these influences to create his crave-worthy menu at Moxie’s.
Follow Chef Brandon’s food journey, including a stop at the reputable James Beard House this July.
Brandon was invited to create a uniquely Canadian menu this summer at the James Beard House in New York City, to celebrate Canada’s 150th Anniversary! Follow this journey right here on the Moxie’s blog, and by following us on Instagram, Facebook, Twitter and Snapchat.