Owner and Executive Chef Brad Masset was literally born into cooking and the restaurant industry. Brad moved into what is now the Alison Room, above the restaurant when he was 4 years old. His father Wilford and mother Sandy had just purchased Birchfield Manor and converted it into a fine dining restaurant. Wil, got his culinary start at Edison Technical School (now Seattle Central Community College). Since he could remember, Wil always wanted to be a chef. “I don’t remember not wanting to go into the business,” he explained. He cooked at American restaurant Olympic in Seattle, then at the Schweizer Hetelier-verein in St. Moritz, Switzerland. Working in Europe had an impact on him. “It molded my style,” he said.

Although Brad grew up working at his father’s side, he, unlike his father, didn’t always intend to be a chef. But growing up around Wil had an effect on him, and soon Brad realized his passion was culinary arts. Brad trained at the South Seattle Culinary School, eventually returning to his roots in Yakima and his heritage at Birchfield. His talent in the kitchen is hard to describe; we recommend you try his dishes for yourself. Fresh food, proper technique, and a unique mix of flavors define his style. With a sense of pride Brad creates a masterpiece with every plate. He brings with him the heritage passed on by his dad, but Brad is a leader of his own generation: casual, hip, and approachable.

Brad believes being a good cook is part training, part instinct. Its adaptation and evolution. He tries to think outside the box and offer that something extra you might not expect. Think handmade chocolate truffles or marinated duck. Pork loin piccata with white wine, lemon and caper sauce. And tomorrow? Join our newsletter to receive updates on special dinner events with menus.

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Brad is married with two sons and a dog. He loves boating, skiing, golfing, fishing, and of course, cooking.