The man behind an underground restaurant hidden in a Vancouver home
Brad is a natural storyteller with a love of all things fermentation. He recently founded Biota Fermenation, producing local, organic, fermented products such as kombucha, sauerkraut and kimchi.
Prior to starting his new business he was the executive chef at Ensemble, and also worked with Daniel Boulud’s celebrated Daniel restaurant.
Brad provides a number of delicious fieldtripps, including an underground dining experience at a secret location in the city where he creates a seasonally inspired three course meal.