Brad Warner was born and raised near Tampa, Florida. Where he grew up with a strong interest in food. Throughout his young life he enjoyed cooking and preparing dinner for his family regularly. After working in a bakery and a seafood restaurant during high school he began to realize that culinary school might be an exciting option, so from 2000-2002 he attended The Culinary Institute of America. In a short time after graduating, Fish City Grill brought an opportunity for him to move into an Executive Chef role and in over three years with the company, he opened three locations, and conducted training in multiple locations throughout the southeast and Texas.

Moving to New York led Brad to a position with Dos Caminos where he began his study of Mexican cuisine while working at 3 different locations including the largest and busiest on 3rd Ave. Then came an offer to open the flagship location Tommy Bahama Marlin Bar and Restaurant. There he assisted in developing menu items for their national concept, many of which were influenced by the “Floribbean” and Latin American dishes he grew up enjoying. From Tommy Bahama, he was offered the position of Chef de Cuisine at The General, where he worked with Top Chef Hung Huynh. Leading the team in executing their exciting take on Pan-Asian cuisine.

The opportunity to partner in new restaurants presented itself with AYSHG. In 3 years as Corporate Chef and Partner, Brad led three unique concepts including Atwood Kitchen & Bar Room, Shay & Ivy, and Sir Henri. After the sale of AYSHG the opportunity to helm both Dream Hotels in NYC as a corporate chef with Tao Group, offered the opportunity to run Bodega Negra, one of the top Mexican restaurants in NYC, along with PHD, The Rickey, and Natura Café.

Now at The Adolphus Hotel he has the opportunity to bring many years of experience to a Dallas icon, and lead the teams at City Hall Bistro, The French Room, and Rodeo Bar.