Bradford Ellis
Executive Chef, Q4
A military boarding school grad from a family of gemmologists in Montreal, chef Bradford Ellis has an inherent appreciation for quality and discipline.
Military college developed the leadership skills Brad would later use to lead the brigade at Q4. But after graduation he was hungry for a creative outlet. He found that the camaraderie and (sometimes) chaos of working the line in kitchens throughout Toronto and Montreal more than scratched his creative itch; it set him along an unexpected career path.
In 1994, Brad moved west to Vancouver and enrolled in Vancouver Community College's Culinary Arts program. After graduation, he became the sous chef at L'Arena restaurant and, in February 2001, Brad joined Q4, in 2001 and became executive chef in 2002.
As executive chef at Q4, Brad enjoys creating Q4's signature dishes, such as de-boned Cornish game hen, pistachio crusted sablefish and the legendary spaghetti Q4, while putting his own stamp on anatra melata, roasted duck breast with maple and grilled apple succo; and gamberi peperonati, sautéed tiger prawns with smoked salmon and leek risotto, roasted bell pepper in a cognac and thyme cream.