For Roots & Revelry Owner And Chef Brandon Cain, It’s Personal

By Susan Swagler

That’s not a crown crown on the Roots & Revelry logo. It’s a pineapple crown. The pineapple is a traditional symbol of hospitality, says Brandon Cain, the restaurant’s owner and executive chef. It also represents Cain’s Hawaiian and Filipino roots on his late mother’s side of the family.

And so we quickly get to the heart of the matter at this new restaurant in downtown Birmingham:  It’s personal.

Cain spent years planning this place. He’s classically trained with all kinds of real-world experience. He began his career in New Orleans working at Emeril Lagasse’s NOLA Restaurant as well as Dickie Brennan’s Steakhouse and Mr. B’s Bistro, learning the restaurant trade from the bottom up and the inside out. He came back to Birmingham to study at Culinard. He worked for several years as chef de cuisine at Ocean alongside his mentor, George Reis. He joined Mike Wilson to open SAW’s Soul Kitchen in Avondale, and then they partnered with John Hall to establish Post Office Pies right next door.

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