My Story


You must know by now that my name is Brant Holland. I teach Purchasing and Cost Controls at the University of Hawaii Maui College Culinary Arts Program.

I am originally from Huntington Beach, California. My first restaurant job was soda jerk at the Hard Rock Cafe in Los Angeles. I worked my way into fine dining at Trump's and Michael's eventually deciding to commit to culinary as a career. I graduated from The Cordon Bleu London while working at The Greenhouse in Mayfair. In 1988, after five attempts, I was hired as a pastry prep cook at the original Spago in West Hollywood. I stayed with Wolfgang for fourteen years rising through the ranks to Kitchen Manager, Sous Chef, Chef, Corporate Executive Chef, General Manager and F&B Controller. I opened 12 restaurants along the way and learned a lot about people, the restaurant business and myself. I moved to Maui and continued restaurant and financial consulting eventually opening Alan Wong's Amasia at the Grand Wailea and The Mill House dining room at Maui Tropical Plantation.

So here I am. I've done a lot of teaching and training in my career. I don't think I ever realized just how much I love sharing my experience. Now if I can just figure out a way to reach a broader audience.

Mahalo nui loa for reading,


If you are the kind of person...

If you are the kind of person who believes that there is an easier way to lead a restaurant to greatness, have I got a podcast for you.

I believe the restaurant business has changed my life. It has been the single most important ingredient in making me who I am today. I have made every mistake imaginable in every job in the business. It has forced me to face failure, fear, and heartbreak. It has brought me some absolutely world class moments of joy and fulfillment. I have seen it lift people to incredible heights while others it chewed up and spit them out on the scrap heap.

If you are like me, you might not have been such a great student. That's ok. You have the rest of your life to learn, and holy shit are there some cool things out there to learn!

More than anything, I want to help you find them and help you stay out of the meat grinder.

A hui hou,