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Brandon Gillis has a diverse range of work experience, starting in 2002 as a Project Manager at Planimetrics, Inc. Brandon then worked as a Line Cook at Tabla in 2002 and went on to become the Chef de Cuisine at Franny's from 2003 to 2008. In 2008, Brandon founded and served as the CEO of Bark NYC, LLC, where they grew the company into a nationally recognized brand. Brandon then worked as a Freelance Restaurant Consultant at BG Consulting from 2012 onwards. In 2013, they joined Fare Resources as a Lead Operations Consultant, where they contributed to the development and enhancement of employee food experiences for Bay Area companies. From 2016 to 2017, Brandon held executive positions at Off the Grid and The Whole Cart before co-founding Fiorella in 2017.

Brandon Gillis received training in Classic French Techniques at the International Culinary Center in New York, New York from 2002 to 2003. Prior to that, they earned a Bachelor's degree in Urban Planning from Central Connecticut State University, where they studied from 1997 to 2001.