Summary
Overview
Work History
Education
Skills
Awards
References
Timeline
Generic

Bradley Walker

Washington

Summary

Accomplished Chef de Cuisine with extensive experience in fine dining and high-volume kitchens. Expertise in culinary arts, menu development, and kitchen management, complemented by a strong commitment to food safety standards. Demonstrated ability to lead teams in fast-paced environments while consistently delivering high-quality cuisine. Recognized for enhancing guest satisfaction through the creation of innovative and appealing menus.

Overview

16
16
years of professional experience

Work History

Chef De Cuisine

Joon
McClean
02.2023 - 03.2025
  • Executed sauce preparation, ordering, and cost analysis tasks consistently.
  • Supervised kitchen staff to ensure high-quality food preparation and presentation.
  • Managed inventory levels, ordering supplies to maintain optimal kitchen operations.

Executive Sous Chef

Columbia Room
Washington
02.2021 - 03.2023
  • Expediting, production, cooking on the line as need be and writing prep lists.

Executive Sous Chef

Fig and Olive
Washington
09.2019 - 07.2021
  • Conducted sauce preparation and managed ordering tasks.
  • Supervised daily kitchen operations and maintained high culinary standards.
  • Managed inventory, ensuring quality and freshness of all ingredients.
  • Trained kitchen staff on food preparation techniques and safety protocols.

Sous Chef

Le Diplomate
Washington
10.2017 - 06.2019
  • Stock production, deep production., sauce making and working the line as needed. I was also responsible for opening the restaurant 2-3 days a week. Ordering, cost analysis, and coding were responsibilities that I also took care of on a daily basis.

Sous Chef

Barcelona Wine Bar
Atlanta
05.2014 - 05.2017
  • Produced sauces and trained new hires.
  • Supervised kitchen staff and delegated tasks during busy service periods.
  • Maintained high standards of food safety and sanitation throughout the kitchen.
  • Trained new team members on cooking techniques and kitchen equipment use.

Executive Sous Chef

LadyBird
Atlanta
10.2011 - 05.2014
  • Managed charcuterie production, stock preparation, and deep prep work.
  • Supervised daily kitchen operations and maintained high culinary standards.
  • Managed inventory, ensuring quality and freshness of all ingredients.
  • Trained kitchen staff on food preparation techniques and safety protocols.
  • Coordinated with front-of-house staff to ensure smooth service flow.

Tournant

Kith and Kin
Chicago
10.2008 - 09.2011
  • Performed line duties, managed sauce production, and executed butchery tasks.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Completed day-to-day duties accurately and efficiently.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.

Education

AOS -

Le Cordon Bleu
Atlanta, GA
01.2006

Skills

  • Sauce preparation
  • Food safety
  • Inventory management
  • Staff training
  • Cost analysis
  • Menu development
  • Quality control
  • Time management
  • Leadership skills
  • Creative thinking

Awards

  • Michelin Bibb Gourmand, 2011, Best New Restaurant, Chicago Reader
  • James Beard nominee, 2024, Best New Restaurant, Joon
  • Saveur, Bon Appetit and Jezebel magazines

References

References available upon request.

Timeline

Chef De Cuisine

Joon
02.2023 - 03.2025

Executive Sous Chef

Columbia Room
02.2021 - 03.2023

Executive Sous Chef

Fig and Olive
09.2019 - 07.2021

Sous Chef

Le Diplomate
10.2017 - 06.2019

Sous Chef

Barcelona Wine Bar
05.2014 - 05.2017

Executive Sous Chef

LadyBird
10.2011 - 05.2014

Tournant

Kith and Kin
10.2008 - 09.2011

AOS -

Le Cordon Bleu

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