Brand Update 2020

CHEF BRAD PARKER
CHEF GAVIN PINTO
Inspired by his grandmother and trained under
the late Certified Master Chef Peter Timmins,
Chef Brad Parker is a jack of all trades in the
kitchen. The East Coast native relies on his
artistic intuition and appreciation for quality
ingredients to create dishes that are a feast
for all the senses. Chef Brad did his Asian
interpretation of a French staple with his beef
bouillabaisse, reimagining a traditional fish dish
with lotus root and an Asian mirepoix, finished
with spicy lap chong and ginger with soy sauce
meatballs. He also went with a modern touch
on his miso beef bites, made from teres major
and accompanied by an avocado smash and
kani salad.
By day, Chef Pinto oversees the brand’s Test
Kitchen, developing recipes and sharing cooking
tips with consumers and home cooks. When
he’s not crafting new ways to consume beef
from the Instant Pot or creating minimalist
ingredient recipes, he’s bending the minds of
coworkers with his fondness for molds and
molecular gastronomy. Chef Gavin went classic
and elegant with his traditional Beef Wellington,
made with tenderloin and mushroom duxelle,
but adorned with a pastry latticework for an
extra layer of crisp and beauty. Another favorite
creation this year was the twist he gave to steak
and eggs on toast: reverse seared teres major
sits on a base of toasted artisinal sourdough
with clotted cream and red trout roe, topped
with microgreens.
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