What We Do

Your Way Cuisine is a private catering and integrative nutritional consulting service that focuses on addressing individual’s specific dietary requirements.

We offer services to all facets of the population, ranging from young professional athletes to seniors that are looking to reverse the aging process. 

Our cuisine principally focuses on all-natural, nutrient-dense foods that adhere to circumstantial requirements without sacrificing flavor. 



Our passion is creating meal plans with flavorsome food that can combat and prevent disease.

We have experience cooking for clients that are suffering from serious, life-threatening diseases such as heart disease, diabetes, cancer, and digestive disorders including Celiac disease. 

In addition to our private catering and nutritional consulting services, we also contract with companies to research and develop new recipes and food products.


Meet the Chef

Chef Brandon McDearis started Your Way Cuisine soon after he finished culinary school in 2006. His client base quickly grew from one client to over 20 within a few months. The company’s services soon expanded to including detailed nutritional consulting and product/recipe development to both individuals and companies in the US and abroad.

Education and Work

Brandon began his career in the food service industry while he was still attending college. He holds a Bachelor of Science degree in Foods and Nutrition, with a concentration in Dietetics from Radford University, in addition to a culinary degree from Johnson and Wales University. Upon completing his culinary training, Brandon interned at The Breakers Resort in Palm Beach, Florida. His other food industry experience has been mostly in restaurant fine-dining and both personal and high-volume catering. Brandon is currently pursuing his Certified Executive Chef (CEC) credential through the American Culinary Federation.


In addition to his formal education and work experience, Brandon has also expanded his food knowledge by traveling internationally to all seven continents. Some of his culinary adventures include cooking off the grid for an eco-lodge in Alaska, corporate catering events throughout Australia, and the National Science Foundation’s US Antarctic Program at McMurdo Station. Brandon has also managed food, nutrition, and logistical support for three motorcycle expeditions across Peru.

Writing, Recipe Development

Brandon has been a freelance writer and recipe developer for several publications. He was the monthly food and nutrition contributor for Endurance Magazine for over 10 years, and led the recipe development for the launch of in 2017.


Brandon was a co-founder and active board member for Wellspring International Outreach (, which is a charity organization for abandoned and disabled children. He is currently the community director for the WIO’s Kenya Food Sustainability Project, which focuses on building community gardens.