Brad, a native of Charleston, honed his culinary skills and gained valuable experience in various restaurants around the Lowcountry including the kitchens of quintessential Charleston restaurants Magnolias, and Hank’s Seafood. At the age of twenty-five, Brad ventured into the vibrant food scene of New York City, further refining his culinary expertise. He began his journey in the kitchen at Estela, a Michelin-starred establishment, working under the guidance of Chef Ignacio Mattos. He then earned the title of executive chef at Grand Army Bar, and Vinegar Hill House before returning to his Charleston roots.

Today, Brad is dedicated to providing a delicate and intentional experience through restaurant pop ups and private catering with his concept The Little.