Brandie Wilcox

Executive Chef, Courtyard Bistro

Chef Brandie Wilcox doesn’t just cook with passion — she raises it from the ground up. As the founder of North Shore Wagyu, she brings her own locally raised, premium Wagyu beef to the Courtyard Bistro kitchen, offering guests an unforgettable, pasture-to-plate experience.

With over two decades of leadership across gourmet food, fine dining, and food service management, Brandie combines the discipline of a trained butcher with the heart of a true host. She holds dual degrees in Culinary Arts and Hospitality Management from Delgado Community College, is certified by the American Culinary Federation, and trained in whole animal butchery at Range Meat Academy.

From creating dry-aged charcuterie programs to leading high-volume culinary teams at major events like The Masters, Brandie has a reputation for excellence that’s as bold as her flavors. Her cooking reflects a deep respect for the ingredient, the farmer, and the guest — making every dish at Courtyard Bistro something worth gathering for.