After growing up in Easton, Massachusetts and graduating from Babson College, Brad left the Northeast for Houston, Texas to work for Exxon as a CPA. When he arrived, he quickly discovered a culinary culture that shared his craving for all things grilled.
The art of grilling is in Paul’s DNA. His earliest grilling memories are of asados, the carnivorous feasts traditional in South America, thrown by his mother’s Chilean family during his childhood in Lexington, Massachusetts. Paul graduated from Brandeis University with a degree in Psychology, but a lifelong love of food led him to a job cooking at The Fishmonger’s Café in Woods Hole, Cape Cod.