About the Chef

Chef Thomason's zeal for food can best be described by a famous quote, "The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss." Jean Antheleme Brillet-Savarin, The Physiology of Taste

Brady Thomason has always been one up for the challenge. Chef Thomason began his culinary career at a very young age in a small pizza parlor in the quaint town of Templeton, California. Managing the property by age 16, Thomason found his calling was leadership in the culinary arts field.

Beginning his studies at the Paso Robles Culinary Academy, Thomason went on to study and graduate at the top of his class from The Culinary Institute of America in Hyde Park, New York where he worked in some of the most contemporary and fashionable kitchens, under some of the most acclaimed chefs in the world. It was here that Thomason found his true passion for the culinary arts and developed an unsurpassed standard of excellence for both food and service alike.

Thomason's cuisine can be largely described as "globally eclectic", utilizing both classic and contemporary cooking methods and flavor profiles from around the world. "I believe in supporting the local agriculture and viticulture industry by utilizing fresh, locally harvested products," he explains.

Utilizing his prestigious Culinary Arts Institute education, Chef Thomason masterfully pairs wine to entrée selections and is excited to provide a true culinary experience for his patrons at Enoteca with dishes and ingredients that speak to the Central Coast wine region.

It is his passion, determination, and dedication to quality that separates Chef Thomason from his peers and hurls him into each day considered an opportunity hence unexplored.