Some chefs grow into a restaurant—Brandon Holmes seems to have been built for Rainbow Lodge. Rooted in a deep respect for whole-animal butchery, wild game and the outdoors, the Las Vegas native—promoted from chef de cuisine to executive chef just one year after joining the team—feels less like a new leader and more like a natural extension of the Lodge’s nearly 50-year legacy.
Set along the banks of White Oak Bayou and known for its lodge-inspired menu of wild game, steaks and seafood, Rainbow Lodge has long been a destination for diners seeking both refined technique and rustic soul. Holmes brings both in equal measure.
Holmes’ path to the Lodge began far from the bayou. After moving from Las Vegas to Houston at 18, he quickly immersed himself in the world of meat cutting under Felix Flores at Black Hill Meats. His talent was immediately apparent—within a year, he was promoted to Head Butcher and Plant Manager, overseeing operations that supplied meat to top restaurants across Texas and the South. At the same time, he sharpened his culinary instincts by staging in kitchens across the city, building a foundation that would shape his approach for years to come.
That dual perspective would define his career. When the team behind Black Hill Meats opened Ritual, Holmes was tapped to build its meat program. He rose from master butcher to executive chef, helping the restaurant earn recognition as one of Houston’s top dining destinations.
At Rainbow Lodge, Holmes has found a stage perfectly suited to his strengths. His expertise in whole-animal butchery, charcuterie, and dry aging aligns seamlessly with the restaurant’s identity, while his passion for hunting and the outdoors informs a menu that feels both authentic and forward-thinking.
Now approaching two years at the Lodge, Holmes’ influence is evident throughout the menu. He has introduced thoughtful updates, highlighted seasonal ingredients from the restaurant’s garden, and strengthened relationships with ranchers to expand wild game and beef selections. The result is a dining experience that feels grounded in tradition yet responsive to the present.
His days start well before the first plate hits the pass. Mornings begin with a review of reservations and private events to map out the rhythm of service, followed by a full kitchen check-in with his team. From there, it’s equal parts organization and instinct—confirming orders, making last-minute supplier runs and diving into prep. A stop by the on-site garden to see what’s ready to be picked is a daily ritual, followed by butchery, sauce work and detailed line checks. “Service is our number one priority, of course, so we do all we can to make sure we are well prepped before each meal service,” he says.
Despite the pace, Holmes prioritizes connection as much as execution. Throughout service, he steps out of the kitchen to visit tables, gauge reactions and hear feedback firsthand—an approach that reinforces the Lodge’s sense of hospitality and keeps him closely tied to the guest experience. By night’s end, the focus shifts back to logistics: reviewing fish and produce orders, breaking down the kitchen and setting the team up for the next day.
When he does pause to take it all in, Holmes has a clear favorite vantage point. Of the Lodge’s various dining areas, he gravitates toward the Creek Room, where windows frame views of the lush patio and White Oak Bayou beyond. His ideal seat is outside along the creek—what he calls “a little oasis in Houston”—a perspective that perfectly captures the restaurant’s unique sense of escape.
That connection to place carries onto the plate, particularly in one of Holmes’ favorite dishes: an achiote-rubbed North American elk chop. Served with roasted sweet potatoes tossed in salsa macha and a mole-inspired steak sauce layered with pepitas, dates and chiles, the dish is finished with a bright salpicón of radish and micro cilantro. “It is a really delicious dish that blends cultures together,” he says.
For first-time visitors, Holmes hopes the experience feels transportive from the moment they arrive. “There aren’t many places—especially in the heart of a large, busy city like Houston—where you can have a lovely meal inside an original 118-year-old log cabin!” he says. He describes the setting as both “homey” and “luxuriously Texan,” recalling his own jaw-dropping first visit to the property and its creekside views.
“If someone hasn’t been to Rainbow Lodge, they should expect to be wowed—or at least we hope so,” he adds.
On Tuesday, March 31, Holmes will take over DiningOut’s Instagram to offer a behind-the-scenes look at life inside the Lodge. “I hope to give DiningOut Houston and its followers a small glimpse of life at the Lodge—the food and the people who make and serve it—and show us having fun while knowing what we have to do to make it happen every day.”
Rainbow Lodge, 2011 Ella Blvd., Houston, rainbow-lodge.com
