Marine Corps to Food Influencer: The Vibrant Life of Brandon Griffin

Hailing from Louisiana, the state with some of the best food in the world, Brandon’s passion for cooking sparked early. He would often watch his mother and grandmother cook. Brandon praises Louisiana's underrated food culture, as only after he moved did he realise how much the city had spoiled him with some good food.

Brandon served as a 3381 in the US Marine Corps, the official designation for a Food Service Specialist. Although his military experience was sour, it made him realise that this is what he wanted to do.

After leaving the Marines, Brandon went on to join a culinary school in Los Angeles. He wanted to explore his love for cooking further. This experience was once in a lifetime one for him. Coming from the simple world of the military kitchen, the elitism of fine dining in his culinary school required him to unlearn everything he knew about cooking. However, among all the differences, one similarity between these two places helped him adapt better: the structured brigade system in professional kitchens. A brigade system is simply a chain of command that allows everyone to work in unison but focus on different things.

Brandon spent two and a half years in culinary school, the end of which marked the beginning of his work in restaurants. He spent the next six years working in the restaurant industry in Los Angeles. He then moved to the Bay Area around 2018 and initially continued working in hotels through culinary connection companies like Paired, and also started doing private dinners. This was when he made an Instagram page and started posting food videos.

When Brandon started, he did not take his Instagram page very seriously. He barely posted as he was often too caught up in his Paired restaurant offers. Around mid to late 2019, he started posting more. However, most of it was simply pictures of food he cooked at work.

As the pandemic hit in 2020 and everything shut down, Brandon had the opportunity to focus on his personal brand. He started posting significantly more. Then, one day, he thought he would give video-making a try. With no experience or skill in video editing, he managed to make a shareable video with the help of an editing app and began posting food videos.

Soon, he went from having 2k to 8k followers. However, Brandon never expected his page to explode on Instagram the way it did. A particular video, "Blueberry Lemon Pound Cake," made him go from 8k to 120k followers in a matter of days. Today, Brandon has over 144k followers on his page. Additionally, he boasts of around 75,000 followers on Facebook and 12,000 followers on TikTok.

With the sudden growth of his Instagram page, Brandon had to figure out the monetisation aspect of food influencing. It took him some time to understand all the ways of earning as an influencer.

There is some confusion around Brandon’s Page name. He explains,

“Many people think Cajun refers to a specific style of food. That is not it. I’m a multifaceted cook, and I cook everything from Asian to Italian cuisine. When I say Cajun in the Kitchen, I am the Cajun. It is a Louisiana thing. Sometimes we refer to ourselves as Cajuns.”

Brandon explains that the ever-changing culinary industry keeps him on his toes. There is always a new technique to learn. He says,

“So as long as I'm learning, I'll always be motivated. I think that's what keeps me glued to the kitchen.”

As for inspiration, Brandon explains how living in San Francisco, one of the cities with the most Michelin restaurants, and being a chef, he often got to go out and work with these amazing chefs. Now in Oakland, he shares how a local black-owned restaurant serves a chicken and waffles dish that uses chicken mousse. He praises the innovation behind the dish and expresses how unique creators like them inspire him to do better.

Brandon’s next big dream is to compete on the food network. The Food Network is an American Cable channel. We think Brandon is the perfect fit for this opportunity. With his heartwarming story and great personality, he has all the right ingredients to be a celebrity chef!

Apart from that, Brandon also dreams of attending Chef Dominique Crenn’s restaurant, Atelier Crenn, in San Francisco. He revealed that it's really difficult to get in there, but he wants to go someday. Additionally, he wants to go to Thomas Keller’s The French Laundry, a three-star Michelin restaurant in Washington St.

One look at Brandon’s page will reveal his range as a chef. He dabbles in various cuisines and often adds his unique touch to the dishes. We noticed there was one cuisine that was favoured more than others: Japanese Cuisine. We asked Brandon the reason behind this, and he revealed,

“I was in the military, serving in Okinawa, Japan, for 3 years. I was wary of trying recipes with raw seafood, but a friend encouraged me to try sushi, and I was blown away by how good it was. So, that's where my love for Asian, mainly Japanese food, comes from.”

Brandon revealed that his creative process stemmed from his visions. When an idea for a dish pops up, he goes to the kitchen to try to bring it to life. Sometimes, these visions are rooted in convenience. He looks for what ingredients he has and what can be done with them.

When we asked Brandon what advice he would give to an aspiring chef, he said he would advise them never to give up. He then revealed something truly heartbreaking. He was just a month into his program when he got stabbed in the stomach. This was the kind of injury that could’ve ended not just his education, but his entire future.

“People didn’t think I was coming back,” Brandon recalls. “The doctor told me I’d need at least six months to recover. I waited two. I wasn’t about to let this stop me.”

Brandon revealed how difficult the recovery was. He had to stand in the hallway and try to keep up with the pace of his class. Thankfully, his teachers saw his passion and supported him in his journey. He believes that obstacles are a part of life and one should always push through. He cheekily mentioned that if he had given up, he wouldn't be talking to us today.

“I want people to know that when obstacles arise, never give up. Remember your goal. Remember the result, remember what you started for.”

Brandon aspires to write a book.

“I want to write a recipe book, but I don't want it to be just like a recipe book. I want to talk about the ins and outs of the culinary world: the good, the bad, everything. And occasionally throw recipes in there. I want it to represent my journey, not be just another generic recipe book.”

Apart from that, Brandon also wants to host some pop-ups. He said that he has been doing private dinners for a while and thinks he is now ready to host some temporary dining experiences. He revealed that he has already started working on it a few months back. In the end, he wants to build Cajun in the Kitchen into a brand, and he is already on it.

Coming from a small town in Louisiana, to joining the military and assuming a position of authority in the kitchen, to returning to being a beginner in culinary school, to now a renowned and celebrated food influencer, Brandon’s journey is a non-linear piece of art. We cannot wait for his book to materialise and for him to have his food network feature. Brandon’s journey inspires many, teaching us the importance of continuing our path despite the adversities. We are in awe of this Cajun in the kitchen and eagerly await his mouthwatering recipes to keep entertaining us.

Updated on 24 Jul 2025