Brad Wilson

Sous Chef

Brad Wilson, a Sous Chef at Shore Leave, is passionate about exploring new culinary experiences and refining his skills. A memorable highlight of his career was spending four days in the Shenandoah Valley with Patrick O'Connell at The Inn at Little Washington, which was both fun and educational.

Originally from the Midwest, Brad has developed a newfound appreciation for oysters and shellfish since moving to Boston, which has broadened his perspective on food. He especially loves early spring, eagerly anticipating the arrival of fresh local produce that marks the beginning of the season’s culinary delights.