Brad Macdonald is a chef that brings his whole life experience to the table. He began roaming kitchens at the age of two in his parent’s diner in rural Ontario and developed a passion early in life for not just cooking but also the processes and artisanship that produces incredible ingredients. Working on farms during his childhood enforced the connection of farm to table and the importance of freshness and respect for all the hard work that goes into creating the elements of a great dish.
He began his formal introduction to kitchens at a young age under the tutelage of Swiss trained chef Alois Ming. He continued his career in the Golden Horseshoe area of Ontario honing his skills in all areas of the kitchen. He eventually worked his way to famed Toronto restaurant Centro becoming pastry chef and eventually the chef de cuisine. He was then given the opportunity to take the reins at Sassafraz in Yorkville where unfortunately, just a short time in to his tenure, the restaurant experienced a catastrophic fire. Undeterred, he stayed on through the rebuilding process designing a new kitchen and was a key part of the re-launching of a landmark Toronto restaurant. Brad took some time away from the kitchen to travel and refocus spending time consulting in Japan and learning the philosophies of Japanese cuisine. He then took over the kitchen at Jazz Bistro and enjoyed creating a culinary experience that matched the amazing and creative talent of the performances as well as the refined sophistication of the venue.
He is excited to bring his experience and passion to The Brickhouse and looks forward to creating a unique dining experience using the amazing bounty of ingredients from land and sea that Prince Edward Island has to offer.
“Working with PEI Seafood is a special honour. Not only is it some of the finest fish and seafood in the world but there is a special resonance in that as we are a small Island this delicious bounty comes to us from our family, friends and neighbours. That familiarity with the cultivators and fishermen makes cooking with it a lot more personal and special to know that my dishes represent the blood, sweat and tears of the close knit community from which it comes from.”
~ Chef Brad Macdonald