Brad A. Mathews

Born in Ithaca and raised in Watkins Glen, New York, Chef Brad’s earliest memories of hyper-local cuisine spring from a childhood of hunting and fishing along the Finger Lakes. By the age of fourteen, he was already working in small family-run restaurants with an emphasis on from-scratch seasonal cooking. In 2009, he headed west to Los Angeles, working as the Sous Chef—and eventually Executive Sous—at Bar Pintxo. He first met Daisy and Greg as the Sous Chef at Cadet in Santa Monica, before spending several years as Executive Sous Chef under David LeFevre at Fishing with Dynamite and The Arthur in Manhattan Beach. In 2018, pursuing his growing interest in seafood sourcing, he joined Morro Bay Oyster Company as Research & Development Chef and Vice President of Sales. With the opening of Bar Le Côte in 2021, Brad looks forward to sharing a soulful menu of creative seafood dishes, as he builds a team of talented cooks who share his passion for coastal cooking.