Bhramari Brewing Company Team
Gary brings more than fifteen years of kitchen and ten years of home-brewing experience to the Bhramari team. He honed his culinary skills by attending Johnson and Wales Denver and spent the next ten years working in fine dining establishments from San Francisco to New York City, and finally to Asheville. He started home-brewing in San Francisco and has been building a cache of core recipes since. Gary is excited to bring local and novel ingredients together to produce whimsical but approachable beers.
Josh started his culinary journey in Chicago at Le’ Cordon Bleu culinary arts school. After graduating, he moved to Asheville, NC and worked for the Biltmore Forest Country Club then moved on to Zambra Restaurant where he spent seven years helping transform it into an American contemporary small plate restaurant. Beyond food and restaurants Josh believes in community, locality, and our environment. He puts these into practice by reducing waste in his kitchens, supporting community causes, and cultivating relationships with local farmers.
Eight years ago, Audra took the position of Controller at Dogfish Head Brewing, thus starting a career that has captured her heart and made her a very sought after consultant in the brewery business. She has been a consultant for over 75 breweries to date, lending her expertise on everything from startups to brewery accounting and finance, to growth plans and inventory management. Audra's wealth of knowledge on all aspects of this business provides sound direction for Bhramari on numerous fronts.