Hello My Name Is… Bradley Herron, Chef de Cuisine

Bradley with a 40 pound kingfish on Saturday in the MGFD walk-in.

What is a chef de cuisine?  Literally, it’s the chef of the kitchen, the traditional French term from which the English word chef is derived.  The person to carry this title is in charge of all things related to making the back of the house tick, usually including menu creation; management of the kitchen staff; ordering; how dishes get plated; expediting dishes at the window; and leading pre-shift meetings.  At MGFD in Miami, this massive responsibility lies in the capable hands of Bradley Herron — and may also be the reason you don’t see much of him during service!  We first took notice of his eye for color on the plate, which he chalks up to his genes (his parents are painters.) Get to know him a little better, below.

Name: Bradley Herron

Favorite dish at MGFD: Hard to pick just one dish… Pork belly, double yolk, crispy pig head….

Wildest food ever eaten: Scorpion

Favorite beverage at MGFD: Espresso and sparkling water

Proudest moment: Moving to a new state with nothing and becoming the chef de cusine at the best restaurant in the state. Under a James beard award winning chef. All this by the age of 24.

Biggest challenge: Working less hours is a challenge because I’m so devoted to what I do, it feels weird if I’m not in the kitchen 80 hours a week.

Perfect day: Cooking everyday, makes everyday perfect.

First job:  Washing dogs at a groomer at 13, busing dishes at 14.

Ideal spot for your vacation home: Spain/ anywhere with wine, farming, people that love food.

Indulgence: Fresh, local,seasonal ingredients… I’m loving the fish here in Florida, also the fruit and veg isn’t too bad. Dean, Borek, and all the other farmers are doing a great job.

My life: I grew up in Orange Country, in a town called Laguna Beach. I spent most of my childhood at the beach, skateboarding, snowboarding, and causing trouble. By the time I was 13 I wanted a job. Plus my parents told me that if I wanted things in life that I would have to pay for them myself.  By the time I was a senior in high school I had 3 jobs in restaurants. Shortly after graduating I went to culinary school at Le Cordon Bleu. Graduating at the top of my school, I went to work for a few good restaurants in Los Angeles. I met my girlfriend in 2008, after a year or two of dating (we were to much in love to keep track of time) we decided to move to Florida.  So we left our jobs and moved to Florida with little belongings. We then bought our first house. My father, girlfriend and I arrived to Florida and quickly started remodeling our house. I started working at Michael’s that following week as a line cook at night. Spent the next 4 months non-stop working on the house in the morning, and cooking all night.  Then I was promoted to chef de cusine at the start of the busiest time of the year Art Basel, also the busiest time of my life. I am very proud to be where I am today! In high school I was always the screw up… Getting in fights, bad grades, ditching class…etc.  I never applied myself until I found cooking, realizing that this is my passion was one of my greatest moments. Working at Michael’s Genuine Is the best, I’ve never been so happy to go to work. Michael is a great chef, and I’m learning so much from him. I’ve always planned the next step for my career, but after working for Michael’s Genuine, I can’t see myself anywhere else.


About these ads

9 thoughts on “Hello My Name Is… Bradley Herron, Chef de Cuisine

  1. Yo, …. Nice work man!!…. Glad to see your happy and doing what you love!!!…. it was crazy seeing your pics and find out it was my old Best Friend…. My girlfriend made me look you up haha. its been 8 years…Long Time..

  2. Pingback: Just Peachy « the genuine kitchen

  3. Wonderful to read this exciting write-up about you, Brad, and good to know how pleased you are with the life you have created…Take care – Love to you, your girl, and your parents and brother… xo

  4. Pingback: Visiting Joyce Foods & Palmetto Creek Farms | the genuine kitchen

  5. Pingback: For White Oak Pastures, It’s About More Than Great Grass-Fed Beef. But We’ll Take That, Too. | the genuine kitchen

  6. Hey Brad… I am taking yoga classes with your Uncle Brad.. He told me what you were up to and about this website..and I talked with your mom recently too.
    I am soooo happy for you! I remember that smile.. BTW, you were NOT a screwup…You just hadn’t found your passion.. So glad that Greg got in touch.
    I remember many fun times you guys had.. and you making breakfast for us at our house. I should have gotten your autograph then huh?
    Congratulations in everyway..
    Wonderful!!
    Best to you, Denise

  7. I’m late to the game on responding to this post. I can’t hep but notice the incredible sounding specials coming out of Chef Herron’s kitchen on a daily basis. What I’d like to know is how Chef Schwartz was able to identify the talent of a line cook so fast and have the confidence to promote him to cdc. What did he see in him over others?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s