Brad was raised right here in the Northwest, just east of Portland in Happy Valley and, like so many children in this region, he grew up picking fruits, nuts and vegetables, fishing in the rivers and streams and hunting in the lands close to home. These years led Brad to develop an early appreciation for the raw, natural ingredients used in making the cuisine of the Northwest unlike any food in the world.

In 2003, Brad opened Roots Restaurant and Bar in Camas, Washington. In his namesake restaurant, Brad features local farm products and shares their unique qualities by emphasizing the simple preparation of daily foods. He offers clams from Puget Sound, Ellensburg lamb, Walla Walla onions and wine from the Yakima Valley among others. Brad has also created an impressive wine list. His wine list was named "Outstanding Washington Wine List" by Wine Press Northwest Magazine in the Fall 2006 issue.

His newest venture, 360, offers diners another option for a casual, family friendly dining experience.

While still in high school, Brad was also beginning a life-long career in the restaurant industry, working, honing skills and realizing his joy of cooking. After high school Brad studied formally at the renowned Western Culinary Institute in Portland. He spent time in Alsace, France working under the tutelage of Chef Josef Matter for the Hotel les Vosges. But before he undertook a career in cooking he studied jazz and blues guitar in Los Angeles at the Guitar Institute. Yes, Brad does more than cook great food.

In 1988, Brad returned to Portland in order to accept a position at the Heathman Hotel. After just four years and a variety of positions, Brad worked his way up to the position of executive sous chef. Brad helped open Higgins Restaurant in 1994 and served as executive sous chef. From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland's Wildwood Restaurant.

Brad's enormous influence in Northwest cooking and cuisine is obvious.