Brad Stewart born and raised in the hunter valley region in new south wales ( wine country) , Australia. Started apprenticeship at cypress lakes golf resort in 2003. Moving to city to work at Four Seasons hotel in 2006, 2009 worked at Ritz Carlton hotel in Washington dc. Worked at one Michelin starred Public restaurant. Opened thai restaurant Betal in the west village. Work again for avroko hospitality group as sous chef at Saxon and parole.
Worked 2013 surf lodge summer chef de cuisine. Worked 2014 regent hotel in cape panwa in Phuket Thailand as chef de cuisine. Left Thailand and worked at goldfish bar and kitchen in Pokolbin, hunter valley, Australia.
Moved back to USA for surf lodge. Chef de cuisine for 3 years Been cooking for 15 years Strong influence on south east Asian. Worked under exec chef brad farmerie at Public and Saxon and Parole ( avroko hospitality group in new york city ).