Brad Wilson

Sous Chef

Brad 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.

Brad has enjoyed the collaborative process with other chefs on the Two Little Lambs project, a standout feature at Black Lamb. He highly recommends ordering the Two Little Lambs on Wednesday nights, a must-try menu that showcases his commitment to excellence in the kitchen.

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.