Brad Williams

Brad Williams found his passion for creating pastries over a decade ago under Pastry Chef George Wagner. His resume includes some of the top rated restaurants and hotel kitchens in Western Canada. For three years Brad was the pastry Chef for Sierra Mar Restaurant in Big Sur, California. This was the experience that opened his eyes to freshness and the respect that of quality ingredients. Since moving back to Canada in 2006 Brad has been an advocate for the local food movement through the Island Chef Collaborative (ICC). Brad has served as Pastry Chef for Zambri’s Restaurant, and currently has his own B-Red Bakery.