Food Wine Sleep

Brad started and completed his apprenticeship at Observation City Resort Hotel on Perth’s Scarborough Beach and it was here that he covered all aspects of the kitchen, pastry saucier, cold larder and butchery.

On completion of his apprenticeship he joined Fraser's Restaurant, Kings Park as a Chef De Partie and was promoted to Sous Chef prior to leaving to travel in the UK and Europe.

Whilst overseas, Brad spent time working in English Pubs; The Alexandra Hotel, Wimbledon as Head Chef and at The White Hart Restaurant, Nayland as Senior Chef De Partie.

On his return to Perth he took up a position as Head Chef at E’Cucina Restaurant in Perth where he stayed for three years, during this time he was responsible for menus, purchasing budgets, staff selection and supervision, restaurant A La Carte and function foods.

Brad moved from E”Cucina to Beaumonde in February 2000 where he was employed on contract basis for 12 months. Beaumonde is an award-winning, long established catering establishment in Western Australia.

In October 2000, Brad moved to Melbourne where he worked in the position of senior Chef de Partie at O’Connell’s Centenary Hotel. During this time he worked closely with Greg Malouf learning his style of Middle Eastern Cuisine. Brad enveloped a passion for this type of cuisine.

In May 2001, Brad moved to Owensville Restaurant also in Melbourne where he worked with Robin Sutcliffe who trained under Greg Malouf for a 6 year period, Owensville is a 60-seat restaurant specializing in Middle Eastern Cuisine.

March 2002 through until June 2005 Brad held the position of Executive Chef at The National Golf Club, Melbourne, where he was in charge of 15 staff. This was a three-year contract to develop “The Club” to world-class standards in food delivery and catering.

June 2005 Brad returned to Perth and gained the position of Head Chef and Operations Manager at Bluewater, Applecross which is operated by Fraser’s. Brad regularly holds cooking classes for both kids and adults at Bluewater and other venues in Perth focusing on Modern Middle Eastern cuisine.

Brad works closely with Chris Taylor and is involved in the every day running of both Fraser’s and Bluewater.