Born in Ithaca and raised in Watkins Glen, New York, Brad grew up hunting, fishing, and foraging throughout the Finger Lakes, developing an early appreciation for the region’s ingredients. By fourteen, he was working in small, family-run restaurants, learning to cook with fresh, seasonal ingredients.

In 2009, Brad moved to Los Angeles, working his way from Sous Chef to Executive Sous Chef at Bar Pintxo. He later joined Cadet in Santa Monica, where he met Daisy and Greg Ryan, before spending several years alongside David LeFevre at Fishing with Dynamite and The Arthur J.

In 2018, Brad joined Morro Bay Oyster Company as R&D Chef and VP of Sales, deepening his knowledge of sustainable seafood. Since opening Bar Le Côte with the Ryans in 2021, he has led the kitchen with an approach rooted in thoughtful sourcing and coastal cooking. His seafood-driven menu has earned national attention, including his savory caviar cheesecake, recognized as one of the Los Angeles Times’ Best Bites.