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This profile was last updated on 9/9/13  and contains information from public web pages and contributions from the ZoomInfo community.
Phone: (404) ***-****  HQ Phone
Fifth Group Restaurants
887 West Marietta Street Nw
Atlanta, Georgia 30318
United States

Company Description: We are committed to providing warm service, creative menus and inviting atmospheres while also giving back to the neighborhoods and communities in which we operate....   more
Background

Employment History

  • Executive Chef
    Ecco
  • Sous Chef
    Ecco
  • Executive Chef

Education

  • bachelor's degree , computer science
    Emory University
25 Total References
Web References
Advisory Council | Atlanta Food & Wine Festival
atlfoodandwinefestival.com, 11 April 2012 [cached]
David Bradley
...
DAVID BRADLEY
...
David Bradley
With more than 12 years of career experience with Fifth Group Restaurants, Executive Chef Bradley knows what it takes to run a successful kitchen. Bradley's goal is to make Lure a prominent destination for delicious coastal cuisine in Atlanta.
"Sourcing only the freshest sustainable seafood and seasonal produce is crucial to what we want to offer at Lure," says Bradley. "It's the only way to ensure we serve the finest food to our guests every day," he adds.
Although he has a bachelor's degree in computer science from Emory University, Bradley's true passion lies in the kitchen. His culinary career with Fifth Group Restaurants began in 2000 when he started as a server at La Tavola Trattoria. Bradley soon worked his way up to line cook and then took a position as saucier at another Fifth Group Restaurants establishment, the former Food Studio. Eventually he moved on to Ecco, where he started as a sous chef when the restaurant first opened in 2006. Two years later, Bradley was promoted to chef de cuisine. During his time at Ecco, Bradley was able to gain invaluable experience as a chef and in other areas of the restaurant from recipe development and product sourcing to staff management to special event planning.
Bradley currently resides in the Grant Park area of Atlanta where he is an active member of the Grant Park Conservancy.
On May 21, from 7 to ...
www.flavorsmagazine.com, 1 May 2012 [cached]
On May 21, from 7 to 9 p.m., Ecco's Executive Chef, David Bradley, will take his talent for preparing fresh seafood and use it to show wannabe chefs how to prepare high-quality shrimp. In this class, Bradley will show participants how to use all parts of the shrimp-including head, tail and shell-to create the following dishes: coctel de mariscos, a guerrero-style seafood cocktail with citrus; shrimp bisque with tarragon shrimp dumplings; and shrimp toast with coriander and tarragon.
Using fresh pollack and Georgia rainbow ...
www.flavorsmagazine.com, 1 Mar 2013 [cached]
Using fresh pollack and Georgia rainbow trout, Executive Chef David Bradley created a mixture of ground fish, eggs, matzo and onions that will be offered from now until April 2.
Upscale Bait Shack for Midtown | Pretty Southern
prettysouthern.com [cached]
David Bradley, currently the chef de cuisine at Ecco, will oversee the kitchen at Lure. Bradley has worked with Fifth Group Restaurants for 12 years and has been a part of the culinary team at Ecco since it first opened in 2006. His passion for sourcing and preparing amazingly fresh seafood and his love of seasonal produce will be reflected in the menu at Lure.
Lure has added brunch service on ...
www.flavorsmagazine.com, 1 Feb 2013 [cached]
Lure has added brunch service on Saturday and Sunday from 11 a.m. to 3 p.m. Executive Chef David Bradley's creative menu features signature coastal cuisine including plates like fried North Carolina catfish biscuit, served with tomato and Crystal mayo and dulce de leche French toast served with muscadine syrup and toasted almonds.
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