Bradley Nicholson is the Executive Chef at Lutie’s Restaurant and the Commodore Perry Estate in Austin, TX, opening spring 2020. With more than 10 years of experience, Executive Chef Bradley 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 in 2011. While there, he served as executive sous chef, where he worked with chef-owner Bryce Gilmore to develop seasonal tasting, à la carte, and happy hour menus. Nicholson was at Barley Swine until 2017. Most recently, Nicholson served as executive sous chef at Birdsong in San Francisco, where he worked one-on-one with Chef Chris Bleidorn to create and manage three tasting menu experiences. He also worked with Chef Corey Lee at three-Michelin-starred Benu. Skilled in several kitchen disciplines, including a focus on heritage cooking techniques and extensive studies in 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 expand his training and skills in Copenhagen with former Noma Chef Matt Orlando at Amass and learn to forage and embrace a no-waste philosophy.
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