Bill Bradley

Bill Bradley knew from the time he was in high school that he wanted to be a chef. His first job as a dishwasher turned into a salad and sandwich cook after a couple of weeks, and by the end of that summer, the chef's position itself. Bill later landed an internship position with Jean Roger Gibelino of L'Epicure, where he managed to learn everything he could about French cuisine and cooking in general. Gibelino later recommended Bill for a sous-chef position at Ogden's, where Bill continued learning. When Gibelino learned Bill had been accepted at the Culinary Institute of America (CIA), he handed him a check for all the money Bill had earned as an intern, funding a substantial portion of his training.

At the CIA, Bill found that his extensive practical experience gave him an edge over other students. After graduation, he became a tournant at the award winning 21 Federal Street Restaurant in Nantucket. In 1991, Bill designed the first spa menu for the Grille at the Sonoma Mission Inn and earned four stars for the Inn from the San Francisco Chronicle. Soon after, Bill joined Bob Hurley in opening the Napa Valley Grille in Yountville, CA, before joining the chefs who opened the Wine Spectator Greystone Restaurant. In addition to representing the Sonoma Mission Inn at President Clinton's 1992 Inauguration in Washington, DC, Bill completed an estagiere with Paul Bocuse. The following year, Bradley moved to Asti, Italy, to study at the Italian Culinary Institute.

At restaurant Bricco in Boston, MA, Bill offers the zesty fare he did so well with in California, in combination with the finest of Italian cuisine. His menu combines Italian classic cooking with the influences and flavors of North Africa, France, and California.

Chef's Recipes :

Fresh Mozzarella with Cherry Tomatoes & Basil

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