I am a professional chef with over 10 years of culinary experience. I was born and raised in Sonoma County, California. After attending the Culinary Institute of America at Greystone, I worked in San Francisco, Napa, and Sonoma County. I was a line cook at Aziza in San Francisco, who had a Michelin star at the time, and was also a sous chef at Press Restaurant who was recently awarded a Michelin star as well. I now live in Tipton County, Tennessee where I am building my own farm to table operation. We have a large garden full of vegetables and herbs that are featured with every meal. Our chickens provide us with fresh eggs, and soon will be able to offer our own rabbit. I am excited to see the growth of our own farm, and love the opportunity to share these blessings with others.

For me, cooking is...

A significant part of my life. I spend a lot of my day cooking, thinking about dishes, and growing the food to serve my clients and family.

I learned to cook at...

I was trained at the Culinary Institute of America. I learned from Michelin starred chefs such as Mourad Lahlou, and Phil Tessier.

A cooking secret...

Having a balance of precision and intuition. I take a scientific approach to cooking, but also trust my gut and let the food tell me what to do.

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Chef Brad's reviews

5

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12 services

Chef Brad exceeded my expectations in every way. The experience truly felt like a fine dining one right in our own home. Not only was the food incredible, but everything from start to finish was exceptional. Highly recommended to any real foodie out there!

Brad was awesome. He made my wife's birthday an all around hit. he brought servers and we didn't have to worry about anything.

Chef Brad was amazing, I highly recommend him for any occasion. His menu was incredible, he was very friendly, and created a very special moment for my family. He had great ideas to elevate the evening, and he did everything imaginable to create a special moment. If I could give him 10 stars I would!!!