—Brandon Parrill, Chef de Cuisine, Bandon Dunes Golf Resort
Meet the Class of 2025: Brandon Parrill
- Age: 38
- Chef de Cuisine
- Bandon Dunes Golf Resort (Bandon, Ore.)
Brandon Parrill is the Chef de Cuisine of Ghost Tree Grill at Bandon Dunes Golf Resort, where he has been instrumental in shaping one of the premier dining experiences on the Oregon coast. As one of the visionaries behind Ghost Tree Grill, Parrill helped lead its successful opening. His dedication to culinary excellence, consistency, and team development has elevated the restaurant's reputation, offering a Pacific Northwest-inspired steakhouse and raw bar experience that highlights regional flavors and world-class ingredients. Under his leadership, Ghost Tree Grill has become a sought-after dining destination, seamlessly complementing Bandon Dunes' world-renowned golf experience.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Brandon Parrill (BP): It means a lot to me and the hard-working members of our restaurant to receive the honor. We are a newer restaurant in the Pacific Northwest pushing to be one of the best restaurants in the area, and to receive recognition for all the work we do is amazing.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
BP: Keep getting better every day. This is not an industry that you can just exist in and show up every day. You need to push yourself and the boundaries to become better.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
BP: Getting sober while being a chef in the restaurant industry has shaped my career. The long days seem more manageable. My head is clearer, and I am able to mentor my team and be more decisive in my decision-making in my career.
C+RC: What are your future goals and your plan to achieve them?
BP: To put the Ghost Tree Grill on the restaurant world map. We have a very built-in clientele at the extremely busy Bandon Dunes Resort, but to see more and more guests who are not here to play golf, but eat dinner, is extremely rewarding.
C+RC: What inspired your career in the club and resort sector?
BP: I love being a part of making trips of a lifetime. Guests at Bandon Dunes are here to play world-renowned golf courses, and to be able to serve top-notch food and wonderful hospitality makes their much anticipated trip to the Oregon Coast that much better.
