Meet: Bradford Thompson

One of the premier chef-consultants in the world, Bradford Thompson has guided, developed, advised and created culinary programs for more than 40 outstanding restaurants and hotels. 

After graduating from the University of Rochester in Political Science, Bradford took kitchen jobs in order to pay back his student loans, and wound up falling in love with the work — first doing prep, and then cooking in regional Italian restaurants. Progressing up the ranks, he landed at Daniel Boulud’s celebrated New York flagship, Daniel, where he served as executive sous chef; in his five years working with Boulud, he also collaborated on two cookbooks and helped open DB Bistro Moderne. 

Stages at Michelin-starred restaurants in France followed, and in 2002 Bradford joined Mary Elaine’s at the Phoenician in Scottsdale, Arizona as chef de cuisine, the hotel’s top post. There he was bestowed with some of the industry’s most coveted honors, including a James Beard Award for Best Chef Southwest (2006); Food & Wine Best New Chefs of 2004; AAA Five-Diamond designation; and the Mobil Travel Guide 5-Star Award. Having achieved Level I Certification from the Court of Master Sommeliers, Bradford helped Mary Elaine’s earn the Wine Spectator magazine’s esteemed Grand Award.  

In 2009, Bradford was named executive chef at New York City’s Lever House, which showcased his Modern American cooking. 

A year later, he founded Bellyfull Hospitality. Bellyfull’s current and former clients and projects include Bar Artisanal, Miss Lily’s, the Rainbow Room, the Row Hotel, Chama Mama and the Brooklyn Barge in New York; Sendero at the Ritz-Carlton in Los Angeles; The Gumbo Bros in Nashville; the Grand Hotel in Salt Lake City; and Via Triozzi in Dallas. 

Along the way, Bradford served for seven years as an instructor at the erstwhile International Culinary Institute’s Food Business Program and the ICE Restaurant Management Program, where he was devoted to inspiring and educating the next generation of restaurateurs.