Brandon Cogan- Executive Chef
A Palos Verdes, CA native, Brandon Cogan followed his passion for food up the California coast, attending the School of Culinary Arts at Santa Barbara City College. After graduating in 1999, Chef Cogan spent the next 15 years working the creative culinary circuit, with stops at Bouchon, Café Luck and Wine Cask, where he took over as chef in 2016. Ask Cogan ‘what style of food’ he likes to prepare and he’s likely to say ‘whatever makes the guest happy’. Cogan adds that early in his career, he realized that simplicity and comfort, hospitality-based cooking that produces food guests crave, would be his driving force.
Louie Ramirez- Sous Chef
Louie has been with the Wine Cask team for over a year, and we are pleased to announce his promotion to Sous Chef. Louie loves being in the kitchen because it allows him to have fun and be creative in a professional environment. Very excited about his new role in the kitchen, Louie looks forward to creating nightly specials and working with the amazing seasonal produce that Santa Barbara has to offer. “I enjoy cooking food that people savor — it’s really rewarding when they love it. Right now, I’m playing with a couple of dishes that feature persimmons and pomegranates.”