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Executive Chef
Meet Executive Chef Brad Pryor
Brad Pryor began his cooking career on North Carolina’s Cape Fear coast while in college at UNC Wilmington. After discovering that he had a real knack for the restaurant business, he traveled to Portland, Oregon to attend Le Cordon Bleu. Following graduation, he worked at Fiddleheads in Portland-- one of Gourmet Magazine’s Top Tables in 1998. In 2001, he returned to North Carolina as Executive Chef of the Historic Dunhill Hotel, a four star property in downtown Charlotte. In 2003, he opened Luce, Charlotte’s premiere Italian restaurant owned by Augusto Conte. Following that success, he joined James Noble at his flagship fine dining establishment in the South Park area of Charlotte.
In 2006, Pryor opened Bentley’s on 27, where he worked with William Schutz (former head man of David Boule’s namesake in New York City, as well as Deniro’s Tribeca Grille). He then moved on to open a prototype health conscious concept, Just Fresh, with CEO Dana Sinkler co-inventor of Terra Chips, and owner Joe Drury, former protégé of Dave Thomas (founder of Wendy’s).
We are pleased that Brad Pryor has finally traveled north to Alaska, and has joined us as Executive Chef at Kenai Fjords Wilderness Lodge on Fox Island. Guests rave about his gourmet cuisine and original preparations of fresh Alaska seafood. The quaint, personal atmosphere of the lodge complements his friendly and inviting demeanor and leads to the ultimate experience in gourmet lodge cuisine.
