Chef Brendon began his work in the kitchen at the age of 10, cooking under the tutelage of his mother before enrolling in the culinary program at Johnson and Wales. Brendon next worked as a sous chef at Joseph's in Waltham, and then managed the Camp Hawkeye kitchen nearby. He joined the Cibo team as a sous chef in 2009 and has since taken the helm as the kitchen's head chef, managing the menu's seasonal changes and creating daily specials. Brendon's original influence is Spanish and Continental European Cuisine, but he has taken well to authentic Italian cooking under the guidance of Chef Kuplast at Cibo Matto. Like Chef Kuplast, Brendon has also developed a passion for sourcing local ingredients.
Chef Pepe began training at Le Corden Bleu College of Culinary Arts in Peru, before finishing his degree at the prestigious Le Corden Bleu in Paris. He first went back to cook in South America before coming here to the Boston area, where he has worked with some of the most renowned chefs in the country: Ming Tsai at Blue Ginger, Todd English at Olives, Peter Kuplast at Tempo, and Todd Wine at The Metropolitan Club. Pepe's core culinary influence is French Peruvian. In just one year at Cibo Matto, he has worked his way up from garde manger to sous chef. Pepe already contributes heavily to both the daily specials and seasonal menu changes.