Meet the guys behind the truck: Life after the Food Network
Brandon Lapp and Steve Klatt, two classically trained chefs, who bring southern-inspired fare to their food truck. At Braised in the South, we provide a hospitality experience like no other. Whether it’s off the truck, catering your wedding, a corporate event, or a back-yard BBQ, we bring the experience that’s necessary to execute any event, no matter how big or small.
Steve’s desire to be in the hospitality industry started at a young age, growing up having a love for the holidays and entertaining. Steve’s culinary quest started in a small school in the Adirondack Mountains called “Paul Smiths.” There, he received his Associates in Culinary Arts/ Applied Science. Immediately following his graduation, Steve ventured down south to Charleston, SC to work for the Kiawah Island Golf Resort. While working his way through most of the restaurants the island had to offer, Steve found himself as the sous chef of Tomasso’s at Turtle Point. Intrigued by the Lowcountry and falling in love with the food, Steve later took the Chef de Cusine position at The Frances Marion Hotel, a historic hotel in the middle of downtown Charleston, which focuses on Lowcountry cuisine. Every Saturday, Steve was able to go across the street to the Farmers Market in Marion Square and grab local produce to help inspire his menus. While Steve spent three years perfecting his Lowcountry inspired menus and loving what he did, he always knew he wanted to start a family. While working as a chef of a hotel, he knew he wouldn’t have the time he wanted with his wife and soon-to-be kids. Steve took a position as a sous chef at Lutheran Homes’ Franke at Seaside, being able to do what he loves to do but still have time for his family. Steve now resides on Johns Island with his wife and two children. When Steve isn’t on the truck or prepping for a catering event, you can find him chasing his little ones in the back yard, or sitting by a fire with his wife, enjoying all that nature has to offer.
“Starting a business of my own was something I have always wanted to do, and I am very proud and grateful of what we have been able to accomplish. I can’t wait to see what the future has to offer.”
Brandon Lapp (Chef / Owner)
Growing up, you could always find Brandon on a skateboard, snowboarding, or hanging out with friends and family. Brandon attended New England Culinary Institute in the Green Mountains of Vermont. There, he received his Bachelor’s degree in Culinary Arts with a focus on sustainability. He interned at Sugarbush Ski Resort to start his culinary career. After college, Brandon spent some time in Boston to see what the big city was about. Harvest Restaurant was where his culinary profile started to grow. There, he was able to learn great technique, work with some amazing ingredients, and grow as a young culinary student absorbing anything he could. Upon graduation, he found himself down south at the Kiawah Island Golf Resort, where Brandon spent 8 years perfecting his craft. He went from semi-casual restaurants to the premier steakhouse, The Ocean Room at the Sanctuary Hotel. Brandon finished out his years at Kiawah Island as Chef de Cuisine at Tomasso at Turtle Point, learning the skills that it takes to become a leader. Brandon has always had a drive to learn about the local food and where it comes from, along with sustainability. If Brandon isn’t on the truck, you can find him out on his boat fishing or with his wife, cruising around the harbor.
“I’m looking forward to starting a family here in Charleston. It has been home to me for the past 10 years and I love everything about this city. This business solidifies what I have worked so hard for my whole career; I am excited to see where we can take this thing.”