One of the premier chef-consultants in the world, Bradford Thompson — founder of Bellyfull Hospitality — has created, developed, advised, and guided culinary programs for more than 40  outstanding restaurants and hotels. 

After completing his studies at the University of Rochester in Political Science, Bradford took  kitchen jobs to pay back his student loans and wound up falling in love with the work — first  doing prep, and then cooking in regional Italian restaurants. Progressing up the ranks, he found  his way to Scottsdale, Arizona, and worked with Alessandro Stratta at the Phoenician Resort.  After his time with Stratta, Thompson landed at Daniel Boulud’s celebrated New York  flagship, Daniel, where he served as executive sous chef; in his five years working with Boulud, he  also collaborated on two cookbooks and helped open Café Boulud and DB Bistro Moderne. 

Stages at Michelin-starred restaurants in France followed, and in 2002 Bradford rejoined the  celebrated Mary Elaine’s at the Phoenician in Scottsdale as their executive chef. He was  bestowed with some of the industry’s most coveted honors there, including a James Beard  Award for Best Chef Southwest (2006); Food & Wine Best New Chefs of 2004; AAA Five Diamond designation; and the Mobil Travel Guide 5-Star Award. Thompson also achieved Level I  Certification from the Court of Master Sommeliers and worked closely with two Master  Sommeliers to create unique wine-focused tasting menus. 

In 2009, Bradford returned to New York City and was named executive chef at New York  City’s Lever House, which showcased his modern American cooking. 

A year later, he founded Bellyfull Hospitality. Bellyfull’s current and former clients and projects  include The Rainbow Room, Miss Lily’s, the Row Hotel, the Brooklyn Barge in New  York; Sendero at the Ritz-Carlton in Los Angeles; The Gumbo Bros in Nashville; the Grand America  Hotel in Salt Lake City, Marriott Hotels; and Via Triozzi in Dallas. Bradford also has served as the  National Culinary Ambassador for ISI North America since 2015, working with many of the brand’s  corporate clients, international chains, and hotel brands. 

Along the way, Bradford served for seven years as an instructor at the erstwhile International  Culinary Canter’s Food Business Program and the ICE Restaurant Management Program, where  he was devoted to inspiring and educating the next generation of restaurateurs.