Chef Brandon Carter, a Navy Submarine Gulf War Veteran, decided after departing the military that going to culinary school to be a chef would be the coolest thing ever!! He graduated from the Academy of Culinary Arts located in May’s Landing, New Jersey and completed post graduate studies at the Culinary Institute of America in Hyde Park, New York. Chef Brandon’s restaurant adventures have led him to work in many locations to include NYC, Philadelphia, Los Angeles, Valdez and many locations in New Jersey, Maryland and Washington DC. He has also honed his craft in several Washington State eateries located in Ballard, Bellevue, Redmond, Issaquah, Brown’s Point, Woodinville, Bothell and San Juan Island. Throughout his career his work has garnered rave reviews from multiple publications such as the NY Times (3 stars), Star Leger and New Jersey Monthly (3.5 stars) and listed as one of the top ten restaurant in New Jersey.
He has finally settled down after marrying his wife Kelly Dodge a government executive and 25-year resident of Maple Valley. With their blended family of 5 children, and 4 grandchildren, they decided to open a restaurant here in their hometown of Maple Valley.
They recognized there was a need in the community for a quality upscale restaurant with a deep connection to the community. This venue has been a Maple Valley icon for many years and is the perfect setting for the Ocean & Earth ‘A New American Grille’ concept. Despite setbacks associated with COVID and a house fire, Chef and his wife are thrilled to see their vision become reality. Come celebrate Maple Valley and enjoy the creations from Chef Brandon.