Chef John Bradford (Brad) McDonald

Executive Chef

Working in some of the most acclaimed restaurants in the world, including Alain Ducasse at the Essex House, per se, and noma, Brad has mastered both time-honored techniques and cutting edge innovations and has worn every culinary hat from Saucier to Sous Chef.
           
Brad has honed a creative “site-specific” cooking style that combines a respect for regional foodways and a passion for sourcing the best and freshest local and seasonal ingredients. Mindful of the kitchen’s role in the health of our environment, he consistently serves up sustainable dishes that are gorgeous to look at and a pleasure to eat.