Brad is excited to transition his skill set from the restaurant / chef world to manufacturing. Particularly, the creativity and innovation of product development are most attractive; following an idea from inception to the retail space is a thrill.
A small town outside of Baltimore MD, called Bel Air. It’s a fairly rural place, so I grew up between a bunch of small family farms. My extended family lives in North Carolina, so plenty of Southern exposure as well. I spent some time in Denver, and then settled in Washington DC for about 15 years. I’ve been here in Seattle since 2016.
What Inspires Me:
People that are the keepers of knowledge. I (usually) like listening to anyone talk about something they know a lot about and are excited enough to share.
Guiltiest Food Pleasure:
Wings. Seriously, I would eat them every day if there were no consequences. I still might switch to an all wing diet, consequences aside.
Areas of Specialization:
I’ve spent my entire career in restaurants, everything from dishwashing to being a chef / owner of a small place in DC. I'm an adept butcher, menu planner, and operator. I’m excited to explore the opportunities that small business operation and the skillset of a chef bring to Culinology.
When I'm Not on the Bench:
Taking the mutt into the woods, lifting heavy things repeatedly, cooking for friends and family.
- Bachelor of Arts, English - Gettysburg College, Gettysburg, PA
- Associates of Culinary Arts - L’Academie de Cuisine, Gaithersburg, MD
- Certified Research Chef - Research Chefs Association