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COOKING AT:
Al Fuego

Bradley Nicholson

Lutie's

Bradley Nicholson is the Executive Chef at Lutie’s Restaurant and the Commodore Perry Estate in Austin, TX. With more than 10 years of experience, Nicholson began his culinary career in Austin, Texas, serving as chef de partie at Enoteca Vespaio and Vespaio Ristorante for two years before joining the Barley Swine team where he served as executive sous chef for six years. Skilled in several kitchen disciplines, including heritage cooking, preservation and fermentation, Nicholson was recognized in Zagat’s 30 Under 30 in 2015 and was a recipient of the Ment’or BKB Grant program for 2016-17, allowing him the opportunity to train in Copenhagen with former Noma Chef Matt Orlando at Amass and learn to forage and embrace a no-waste philosophy.

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