CULINTRO A Community for Restaurant Professionals
Chef Bradford Thompson

Executive Chef


Lever House


Modern American

Signature Dishes
Corn Soup
About Working with this Chef:

Days & Hours: Morning Stage: 9:00 a.m.  -  Evening Stage: 3:00 p.m. -  (8 to 9 Hour Shifts)

Uniform Provided: Either is fine but must have own hat

Insurance Required: No

Stages Taking On:2 Per Week

Length of Each Stage Program:3 Days Minimum

Consider Hiring the Stage as an Employee:Yes


For Applicants:

Expecations & Qualifications
You must follow direction, have a positive attitude, be at least 21 years old with 2 years of experience, though culinary school is optional

Mini Bio:

Thompson grew up in New England and learned about the fine art of line fishing and lobster trapping during his summers in Maine.

After graduating from University of Rochester, Thompson received his first professional kitchen experience at "Max on Main," a popular restaurant in Hartford, Connecticut. There he learned all facets of culinary arts including garde manger, line cook and pastry. 

Thompson moved to Arizona to work with Vincent Guerithault at Vincent's on Camelback. Under Guerithault, Thompson learned techniques of classic French cuisine with a southwestern twist. 

Follwoing, Thompson worked under Alessandro Stratta, former chef de cuisine of Mary Elaine's. Here, Thompson developed an appreciation and respect for the highest quality ingredients. 

He continued his culinary progression with extensive Eastern travels, and landed a position with Daniel Boulud in New York.

For the next five years, Thompson planned and developed Boulud's classic French menu and helped open two restaurants. While in charge of private dining for DANIEL, the restaurant garnered numerous accolades from the New York Times and the "Best Private Room" award by the 2002 Zagat Survey-New York City Restaurants.

Mentors & Influences

Alex Stratta and Daniel Boulud


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