Brad Mathews was born and raised in Watkins Glen, New York and spent the majority of his time when not in school working at a small farm to table restaurant in Ithaca, NY called Just a Taste. Here he worked as a dishwasher for sometime before graduating into a prep cook and then eventually earned his stripes as the official “3rd man” on the line. It was here were it all began, local farmers showed up daily with everything from pigs to goats to all the bounty of produce Upstate has to offer. Being the son of a butcher also inherently offered its own education. Brads childhood if full of memories from his great-grandmothers( the local lunch lady) garden and learning his way around a side of beef with his father.
In 2008 Brad moved to Los Angeles to live and work in one of the best food cities in the country. He spent 3 years as a sous chef with Michelin Star Chef Joe Miller at Bar Pintxo in Santa Monica, honed his pig butchery skills with Chef Ben Ford at Fords Filling station in Culver City and then found himself as Part of the opening team of Chef David LeFevre’s Fishing with Dynamite. Here he worked his way to the top. As a chef, Brad is dynamic, creative and driven by product.
He now is taking full advantage of his love for Los Angeles food and the chefs that work in this ever-evolving food scene. Brad is also a fan of El Chato tacos and playing fuzzed out electric guitar.