Ojan Bagher began cooking at an early age.  He would prepare gourmet style sandwiches for his family using the most basic of ingredients.  His mother was always supportive of his talents, but didn't like the mess he would leave in the kitchen.  He would also make his family watch cooking shows, and to this day his television rarely leaves the TV Food Network.  Ojan never thought his zest for cooking would be his future career.

After graduating high school, Ojan began studying chemical engineering, but two years into his program, he realized that his passion was cooking and his desire to pursue that passion was his ultimate destiny.  In 1998, Ojan enrolled in the Art Institute of Houston, where he learned new and professional techniques in the Culinary Arts.

Before working at Brennan's of Houston, Ojan worked for many restaurants in management and as a cook.  In 2000, Ojan joined the Brennan's team as a Pantry Cook.  It was not until he came to Brennan’s that he found the freedom to grow, both personally and professionally, combined with an ideal working environment. 

By 2002, Ojan had already been promoted to Banquet Chef.  As Ojan became more familiar with the Brennan’s kitchen, he developed many techniques that helped to further his knowledge of the industry.  In November 2003, Ojan was promoted to Sous Chef, and is excited at the limitless possibilities the position holds.  

Having once worked at Central Market, Ojan often returns there to teach Sea Food 101 to the many customers.  He has learned how to fillet fish and distinguish quality and variety of fish.  He has learned a lot from his experience working at Central Market, and brings those skills to the kitchen at Brennan's.

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