Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food.
In 2009, he moved to Los Angeles, working his way up from Sous Chef to Executive Sous at Bar Pintxo. He later joined the team at Cadet in Santa Monica, before spending several years under David LeFevre as Executive Sous Chef at Fishing with Dynamite and The Arthur J. In 2018, Brad deepened his focus on sustainable seafood by joining Morro Bay Oyster Company as R&D Chef and VP of Sales.
At Bar Le Côte, which opened in 2021, he leads a talented team of cooks with a shared love of coastal cooking. His soulful, seafood-forward dishes have earned widespread attention, including his savory caviar cheesecake, named one of the LA Times’ Best Bites of 2024.
Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food.
In 2009, he moved to Los Angeles, working his way up from Sous Chef to Executive Sous at Bar Pintxo. He later joined the team at Cadet in Santa Monica, before spending several years under David LeFevre as Executive Sous Chef at Fishing with Dynamite and The Arthur J. In 2018, Brad deepened his focus on sustainable seafood by joining Morro Bay Oyster Company as R&D Chef and VP of Sales.
At Bar Le Côte, which opened in 2021, he leads a talented team of cooks with a shared love of coastal cooking. His soulful, seafood-forward dishes have earned widespread attention, including his savory caviar cheesecake, named one of the LA Times’ Best Bites of 2024.
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