Chef Brandon Johns brings to Grange a passion for fresh, seasonal and locally sourced menu items.  Grange will feature a regional, evolving menu highlighting the best products and ingredients from local and sustainable sources prepared simply to accentuate their natural flavors. 

Chef Johns has roots in the Ann Arbor community well before Grange. His first culinary experience was behind the line at Real Seafood Company. Shortly after, Chef moved to one of the world's culinary capitols, New York City, and the Institute of Culinary Education.

Formally trained in New York City, Johns has cooked in kitchens in New York and Chicago.  Since returning to Ann Arbor, Chef Brandon has led the kitchens at several local establishments, most recently at the Chop House in Ann Arbor.

Johns’ love of food began at the age of 5 his family moved to a property that had once been a farm.  His earliest food memories include sitting in a cherry tree eating ripe cherries and picking an endless supply of green beans from the family garden.  He credits this early introduction to food at its source with his passion for local foods today.

Johns enjoys a style of cooking that focuses on more than just freshness and seasonality.  House made ingredients are a mainstay on the menu. Look for homemade pasta and pickles, house made breads, sausages, pancetta, and preserves.

Johns is also known for using the whole animal and has an affinity for unusual cuts and interesting combinations.  Guests to Grange should look for seldom found gems like bone marrow and pork belly and a changing selection of house made charcuterie.

Johns is a member of Slow Foods Huron Valley and supports Growing Hope and other local food initiatives.   He is also honorary chef for the March of Dimes Signature Chef’s Auction. 

Johns lives in Ypsilanti with his wife Sara and two daughters Lily and Alice.