FOODIES WEST.COM         
CHEF DE CUISINE CHRISTIAN BRADY
HYATT REGENCY SCOTTSDALE at GAINEY RANCH
                All of a sudden, I started meeting these really passionate people.
I always thought, you know, a chef is a chef is a chef. Well, the
April 2017 Issue | Vol. 5, No. 6                                                        cooks were as passionate as the chef.












 










 
 
 
 


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Executive Chef
JW MARRIOTT CAMELBACK INN
CHRIS NEFF

Executive Chef
FOUR SEASONS HOTEL
LOS ANGELES at BEVERLY HILLS

MIRKO PADERNO

Caitlin Prueitt | Chris Neumann
CORVALLIS, OREGON
VIVACITY FINE SPIRITS

     
Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL


Chef Brady talks about what he learned from the ocean that's helped him in the kitchen
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FOOD LORE
FROM DESERT LANDS

Where food connects cultures.

     
LINCOLN RESTAURANT
with Executive Chef Chris Neff
JW MARRIOTT CAMELBACK INN

     
ALTO ristorante e bar
with Chef de Cuisine Christian Brady
HYATT REGENCY SCOTTSDALE

Beverage Manager
HYATT REGENCY SCOTTSDALE
DAMON THOMPSON


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Christian Brady | Chef de Cuisine of ALTO ristorante e bar | Hyatt Regency Scottsdale at Gainey Ranch | Scottsdale, Arizona Christian Brady always took to cooking. He grew up with a single mom and had to learn how to cook at an early age. His Puerto Rican homeland’s traditional beans and rice would never be the same in Brady’s world once he learned the basics. “I did dabble in other things,” Brady said. “I did computer science. I actually went to college for computer programing. But it never felt right. I just always had that calling for the kitchen.” And the beach. Brady grew up near San Juan, on the northeast side of the island. He spent all his free time in what he described as that “beautiful ocean all across the island”. “And some of my not-free time,” Brady added. Later, when he started working the kitchen, Brady would automatically want to work in the station where they did seafood or fish. Computer science, obviously, did not make a good fit. Brady decided to go to culinary school, and graduated from Instituto de Banca y Comercio in San Juan. Before he graduated, he got a job in “a real kitchen”. “Luckily I got a job at a very nice restaurant in Puerto Rico,” Brady said, referring to Tangerine Restaurant, “and that just opened the whole world for me. I understood what cooking was for me.” Meaning, he liked the energy of the kitchen scene. “It was more the fine dining and techniques and the passion of the people,” Brady explained. “You never get that watching a TV show or a cooking show. You never understand that side of the kitchen. I went to school, and I went in there because I needed a job. All of a sudden, I started meeting all these passionate people. I always thought, you know, a chef is a chef is a chef. Well the cooks were as equally as passionate as the chef.”