Brody Pierce

Brody Pierce began his culinary journey in 2014 at just 13 years old, working under his father at the renowned Kinloch Golf Club outside Richmond, Virginia. Over five formative years there, he was trained in southern-inspired cuisine rooted in classic French technique.

He went on to cook in several Richmond kitchens, where he deepened his connection to southern flavors and the rich diversity of Virginia’s local ingredients, ideally located between the Blue Ridge Mountains and the Chesapeake Bay.

In 2022, Brody joined Crystal Mountain ski resort in Washington, where he developed a respect for the physical and creative demands of alpine cooking. That same year, he became Chef de Cuisine at Campbell Basin Lodge, executing high-volume cuisine in true mountain conditions.

During off-seasons, he staged in high-caliber kitchens across the D.C., Maryland, and Virginia region, including the Michelin-starred Rose’s Luxury and The Dabney, refining his technical skills and leadership approach. These experiences would shape his philosophy at Bon Vivant.

In late 2023, Brody joined Bon Vivant as a line cook. By January 2024, before turning 23, he had earned the title of Chef de Cuisine, becoming the youngest CDC at two of North America’s largest ski resorts. Since then, Bon Vivant has more than doubled its food offerings, embracing hyper-local sourcing to match its celebrated wine list and one-of-a-kind alpine setting. Under Brody’s leadership, the kitchen has committed to creating an experience as elevated and memorable as the mountain itself.