Chef Bradley Borchardt

The Foundation

For the first 10 years of my career, I focused on classical techniques working/staging under the likes of Daniel Boulud, Jordi Vica, Thomas Keller, Scott Bryan and Charlie Trotter. My tutelage included adherence to the highest standards and efficiency in movement.

New World Exploration

My tenure under Mark Miller (one of the most important chefs in North America) presented an education about the nuance and scale of cuisines beyond Europe. Miller’s training opened my mind and palate to the world of Latin and Asian flavors. My repertoire of ingredients and techniques grew exponentially under his guidance.


Following my tenure with Chef Miller, I accepted a position overseas and moved to Asia. I lived there a total of 6 years (three different countries and traveled to 70+ cites). I quickly recognized that the F&B landscape was predominantly concept driven vs the typical (American) chef-driven model.

I sharpened my ability to translate ideas and techniques to a public that was often unfamiliar. Naturally, I would leverage the same skills to lead a staff that had little to no experience with western style F&B.

  • Under my leadership The Oak Door at the Grand Hyatt Tokyo became the #1 grossing outlet in the Hyatt portfolio
  • I was the opening chef of the first Park Hyatt on Mainland China. My most important task was training local talent to execute the highest international standards of F & B. I oversaw five different food concepts and a staff of nearly 150 people.
  • I opened an American style seafood concept in Bangkok, which highlighted techniques and ingredients (many of which had not been seen by the public nor my staff).

New Territory

My return to the US Market provided the opportunity to transition from operations (singular chef-driven concept) into the multi-unit fast casual arena. More specifically, I joined the culinary R&D team and later became a Director of International Expansion with PFCB, Inc. /Pei Wei Asian Diner.

  • Initiated development of multiple prototypes that delivered on concept, strategy, and operational feasibility.
  • Worked in partnership with supply chain, senior leadership, and local operators to translate brands into new markets-most notably in the Middle East, Mexico, and Domestic Airports.


I started a culinary consulting business, whereby I leveraged back operational experience with an ever-expanding culinary repertoire.

Skills Applied

  • Concept development, culinary R&D, leading ideation sessions, understanding, and translating culinary trends both domestically and globally.
  • Soliciting and acting on feedback from clients about culinary deliverables


Sr Corporate Chef, Strategy and Innovation for Cargill International.

  • Responsible for culinary execution of product showings, product training, innovation workshops and new product development for strategic and core distributors. Assist in training, testing new products in partnership with Marketing, Sales and R&D. Recommend to the team an evolution of best practices for products and presentations that satisfies customer requirements while focusing on education and growth.


I have work histories in 12 countries. I have diverse experience in multiple segments: Michelin starred, international 5 star hotels and multi-unit fast casual expansion. I have studied in eight different cooking schools throughout the world and done masters work in cultural anthropology. I am an avid traveler, student of cuisine, and seeker of disruptive game changing innovators.

Food Memories

  • Baba making chicken paprikash and the best soups
  • Mom making baked walleye, also, roast pork dumplings and sauerkraut, Dutch apple pie, pheasant soup
  • Dad making egg sandwiches
  • Brother and me fighting over the marrow bones in Baba’s soup
  • Meyer’s deli baked ham on pumpernickel bread and sweet pickles
  • Eating corn on the cob without any front teeth
  • Rhubarb and vanilla ice cream
  • Michigan peaches, cherries and blueberries
  • Summer tomatoes from the backyard
  • Pickled herring on cocktail rye
  • Roast goose with spicy paprika

Top 10 Favorite Foods

In No Particular Order

  • Most anything from the ocean, lake, river or stream (especially o-toro, horse mackerel, oysters, walleye, lobster, wild trout, sea urchin and most of the variations of Caviar
  • Corn all that it can do
  • Real Japanese beef-especially Sendai and Kummomoto
  • Fresh truffles from wherever-but leaning toward Perigord
  • Apples-especially Cortlands, Shanxi, but any fresh in season ones will do
  • Stone fruits-all of them
  • Wild game-especially elk, venison, pheasant, partridge
  • Chiles-have not found one I don’t like
  • Pickles-especially dill pickles, kimchee, pickled fish, chile in escabeche
  • Chocolate-all types apply-from Maison du Chocolate to Snickers

Earliest Restaurant Memories

  • Chocolate malts and fresh whipped cream at The Buffalo
  • Silver butter knife steak at Murray’s
  • 1st oyster at Binyon’s
  • Pineapple cheesecake at the Stage Deli
  • Miso soup and nigiri sushi at Kamahachi
  • Big pot of minestrone soup at Mama Leone’s
  • Man Jo Vins hotdogs
  • Grouper fingers and conch chowder at George and the Dragon
  • Egg foo young, and tomato beef and green peppers at Orange Garden
  • Giant baked potato and butter at The Stage Stop
  • Squid ink pasta at Solo Mio
  • Brunch at The Plaza
  • Eggs Benedict at Arnie’s
  • Escargot at Tango
  • The salad bar at R.J. Grunts
  • Hot tamales from Tom Tom Tamales
  • French onion soup at The Shrimp Walk
  • The spinning Caesar at Blackhawk
  • Sole meunière at The Waterfront
  • Sole with apples and calvados at Wheelers
  • Pickled green tomatoes at The Colony House
  • Grilled octopus at The Greek Isles
  • Roast beef and tomato salad at F&T Restaurant (aka The Polish Joint)
  • Sausage and sauerkraut at Schwaben Stube
  • Plum cake from Dinkel’s
  • Rice pudding at The Oak Tree
  • Strawberry rhubarb pie at Cer’s Café
  • Clam chowder at Cape Cod Room
  • Chopped liver at The Delavan Supper Club
  • Dungeness crab walking cocktails on Fisherman’s Wharf

Kitchen Work

The dish listed is either something I learned how to make or tasted that really stuck with me. Listed in order of most to least recent.

  • The whole meal at sukiyabashi Jiro
  • PFCB, Inc.-spicy tofu condiment from a small vendor in Fang Thailand
  • The Seafood Bar Bangkok-Laotian water buffalo skin soup, Bali Monkfish
  • The Oyster Bar Bangkok-Kusshi oysters, Chiang Mai sausage
  • Park Hyatt Beijing-mandarin fish, baozi, chile bean fish
  • The Oak Door-black abalone, Sendai beef, Shizuoka shio tomatoes
  • Coyote Cafe-smoked buffalo short rib tamales with black pasilla
  • Casanis-pigs trotters stuffed with sweetbreads
  • McCormick and Schmick’s- Hebi
    Veritas- carpaccio of arctic char with warm potatoes and caviar
  • Café Boulud-15 hour lamb shoulder cooked en sous vide
  • The Tonic-foie gras ganache tart with 100 year old balsamic
  • Montrachet-a pound of white truffles we got in for new years 1997
  • Timberline-cassoulet, hatch chiles
  • Made in China-Beijing duck
  • Noble Court-char siu
  • Hyatt Regency Jingjin City shrimp stuffed eggplant with pixian chile paste
  • Grand Hyatt Singapore-black pepper crab, south Indian fish head curry
  • 28 HuBin Road-pig ears with fermented soybeans
  • Hyatt on the Bund-crystal pork knuckle,
  • Shanghai smoked fish
  • Shunbo-grilled mazutake doben mushi
  • Hyatt Regency Kyoto-fresh yuba and premium shoyu
  • Hyatt Hangzhou-Dragon Well tea, West Lake fish
  • Alkimia-morcilla
  • Drolma-seared tuna belly, paprika cream
  • Charlie Trotters-kohada tempura, icicle radish puree
  • Les Nomades-butternut squash-black truffle foam
  • Trio-spring pea soup with eucalyptus ice cubes
  • French Laundry-shad roe wrapped in bacon
  • Blue Hill-poached artic char with meyer lemons
  • Aquavit-beet and sour cream sorbet
  • Le Bernadin- goeduck clams with wasabi
  • Grammercy tavern-sea urchin vinaigrette
  • Danube-apple rosemary puree
  • Sono-black sesame ice cream
  • Carlos-marrow crusted tenderloin

Culinary Education

  • Immersion Through Chiang Mai-Shan style pickled cabbage
  • Red Bridge Cooking School-fresh rice noodles
  • Sichuan Institute of Higher Cuisine-fish fragrant eggplant
  • Yiquin Cooking School-Steamed Hunan bacon with mountain herbs
  • Peter Kumps NY cooking school-oxtail marmalade and marrow bones
  • University of Kansas (BA philosophy, grad school in cultural anthropology)Oaxacan mole
  • University of Stirling, Scotland-peppered mackerel, single malts
  • University if Maine-wild blueberries, wild mussels steamed in sea water