Improper bostonian If you’ve spent any time in the Chico food scene over the past decade, you’ve undoubtedly heard of the irreverent and eccentric Chef Will Brady, and if you’ve ever stopped into one of his bars, you’ve likely heard him audibly over its speakers. Owner of the list of “B” Downtown Chico staples The Banshee, B Street Public House, and semi-eponymous Bill’s Towne Lounge, his restaurants are anything but B-list. Over the years, each has garnered a reputation for delicious food made with quality ingredients, and he has earned a reputation for— amongst other things—being a perfectionist. Indeed, that reputation is derived from his dedication to details both inside the kitchen and in designing each of his restaurants—a trait which has often resulted in longer-thanexpected anticipation for their openings. The case is no different with his newest “B”, Bodega, set to open on the corner of 2nd and Main Streets within the next few months. For him, it’s just another location opening when it should. An improper Bostonian through and through, Will dropped out of the University of Massachusetts after realizing school was not for him. At the age of 19 he traveled to Los Angeles to pursue his dreams of being a bassist in a rock band. “I needed a job to support my dreams of being a musician, so I took up a position at Caioti in Laurel Canyon,” Will laughed. “They told me I didn’t look good enough for the front of house, so they put me in the kitchen. My male modeling dreams were dashed, but it gave me the opportunity to work next to Chef Ed LaDou, the inventor of the California Pizza for Wolfgang Puck at Spago and the designer of California Pizza Kitchen’s entire concept. I worked there for a year, but as most L.A. dreams go, becoming a star bassist didn’t work out. I did find my calling as a cook under Ed’s tutelage though.” Will returned to Boston in 1993 and set out on a journey through the New England culinary scene, taking up positions working with a list of James Beard winners including Chef Chris Schlessinger and industry giant, Chef Patrick Lyons. After being chosen for an opening chef position at age 23, he left 52
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