Chef Bradley, a native of Columbia, SC, joined Bourbon's team as Sous Chef when it opened. Growing up, the culture of food played an important part in his family life, which owned a 2nd generation farm. Besides growing produce, the farm served as a hunting and fishing retreat where they held regular fish fries, as well as oyster and pig roasts. Bradley started in Columbia's culinary scene in both the back and front of house at Garibaldi's, from the line to the bar. From there, he decided to pursue a career in the culinary field and headed to Le Cordon Bleu in Atlanta, where he graduated with honors while working for the Iberian Pig under Chef Chad Crete and James Beard Nominee Chef Landon Thompson. Bradley then went to Charleston and worked under Chef Don Drake and Kelly Franz at Magnolias before moving back to Columbia to work at Bourbon. Bradley finds his passion for Southern food with French influences make him perfect to take the helm of the Cajun-Creole restaurant. He is looking forward to bringing the traditional culture of crawfish boils, oyster roasts and more to the Bourbon experience.