Executive Chef Michael Ransom
Michigan native Michael Ransom’s passion for food began while growing up on his family’s farm, but it wasn’t until high school that he began his career in earnest, working in a neighborhood Italian restaurant. He went on to enroll in Chicago’s prestigious Kendall Culinary Academy, where he had the opportunity to work at Chef Shawn McLain’s James Beard Award-winning seafood and vegetable-focused restaurant, the Green Zebra.
He worked with such renowned chefs as Susan Goss (West Town Tavern), Christian Phernetton (Old Town Brasserie) and Chef Ravi Kapur (San Francisco’s four-star Prospect) before leading his own kitchens at Bar Adagio and Henry’s in Berkeley.
Today, Ransom brings his love and appreciation for fresh seafood and natural ingredients to the award-winning B&O American Brasserie, where, as executive chef, he hopes to become a mentor and teacher for those who join him in the kitchen.
Head Bartender Brendan Dorr
Brendan Dorr is our resident alchemist, engineering cutting-edge cocktails using a careful blend of art and science. Dorr spent more than a decade honing his craft at places like Ixia, Black Olive and Aureole in New York. Now based at B&O, his cocktails showcase fresh, seasonal ingredients and have earned praise from the press and the People’s Choice Bartender of the Year Award at the international Cocktail World Cup. Recently the Baltimore City Paper hailed his cocktail menu as one of the best in town.