Growing up in grass valley, becoming a chef was the last thing on brad’s mind. a proud vegetarian throughout his life and sampling some of the amazing vegan cuisine during occasional trips to the city, it wasn’t until a friend suggested he try a vegan culinary school that the idea of becoming a chef + restaurant entrepreneurship entered his sphere. loving what he learned, he quickly went to work at one of San Francisco’s top vegan restaurants. as his career and palate evolved into fine dining omnivore restaurants, so did his curiosity. He developed a passion for wanting to create unique and impressive dining experiences that still encompassed a true home grown sustainably sourced menu, rather than selling out and sourcing vegetables and animals from massive production farms where the quality of the product (and animals life) can be questionable at best. brad trained to butcher by hand, so that he can not only offer the best cuts but also so that he can approach the animal holistically, sustainably reducing any potential waste.
Working with his power house wife Linda, they grew their community connections in and around Santa Cruz county to develop relationships with local farmers who shared the same passion - great food starts with great ingredients, local and simple. when the door cracked open with the opportunity to build their own restaurant, brad + Linda jumped. HOME was an idea they had been dreaming of for some time, and since its opening in 2016 the community has grown to regard it as the local culinary treasure it is. Brad’s passion for amazing food, flare for the unusual dishes and moral stance on the importance of encompassing a truly local menu make HOME simply one of a kind.