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Chef    Bradford Thompson

Chef and Proprietor


Lever House


Creative American

Signature Dishes
Coming Soon





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Under Bradford’s watch, Mary Elaine's scored some of the most coveted industry awards such as the prestigious Five-Diamond designation by the American Automobile Association, The Mobil 5-star award, and the esteemed Grand Award from Wine Spectator magazine. Bradford was named one of Food and Wine Magazine’s Best New Chefs of 2004 and he won the prestigious James Beard Award: Best Chef Southwest in 2006. In 2006, Bradford was also inducted into the Scottsdale Culinary Hall of Fame for his contribution to the community and the culinary world. Bradford was able to study and receive a level I certification by the Court of Master Sommeliers in 2006.

In 2008, Thompson took the helm at the Lever House in NYC where he was able to showcase his own unique style, best referred to as “Modern American Cooking.” After leaving the Lever House, Thompson founded bellyfull consulting, a full service culinary consulting company. He has worked on many projects, including being the consulting chef at Miss Lily’s Favourite Cakes and the soon to open Jezebel, a modern Kosher restaurant in NYC.

Bradford and his cuisine has been featured on many national print and television outlets including the TV Food Network, Fine Living Network, NBC Today Show, CBS Early Show, Art Culinaire, Wine Spectator, Food Arts, Gourmet, Bon Appetit, and Food and Wine.

Bradford is dedicated to several charities, including Share Our Strength, which honored him as their “Outstanding Chef of 2005”, Chefs for Humanity, TJ Martel Foundation and Culinary Vegetable Institute. He has chaired the Taste of the Nation two times and he founded the “Tasteful Pursuit” in 2004. A diehard sports fan, Bradford can often be found in the Meadowlands parking lot, tailgating and cheering on his beloved New York Giants.

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Mini Bio:

With a background deeply rooted in New England’s culinary history, Chef Bradford Thompson culinary palette is strongly influenced by his summers spent lobster trapping off the coast of Maine and picking fresh blueberries with his grandmother. His family has a culinary tradition that began with his pioneering great-grandmother who owned two restaurants and a butcher shop in Leominster, Mass. in the 1940’s. Upon completion of his studies at the University of Rochester, Bradford combined his passion for fresh ingredients with the classic training he received working under renowned Chefs: Vincent Guerithault, Alessandro Strata and Daniel Boulud and staging in the kitchens of Michelin Starred restaurants throughout France. These experiences led Bradford to the helm of one of the finest restaurants in the country, Mary Elaine’s at the Phoenician in Scottsdale, Arizona.