Brad Kent is a world-renowned food scientist and chef with established family roots in the food industry. At the age of seven, Brad started gardening and learning how food is grown, as well as how it is prepared.
Chef Brad is a mad food scientist (in the friendliest of ways) who has been in the industry for over three decades, decoding food and more specifically, flour and dough-based products. From top gigs as a chef, opening his own successful restaurants, to developing snack items for Trader Joes, Brad's ability to come up with wholesome foods comes naturally from his lifelong experimentation cooking, as well as studying food science and nutrition.
Brad’s passion is innovating high-quality ingredients, products, and experiences. His latest endeavor has been offering wholesome products for everyone to enjoy, including those with food sensitivities, and in this case gluten sensitivities. In addition to inclusivity, Brad realized the significance of not only a smaller carbon footprint, but also a revival of premium quality products available to everyday consumers.
Brad is aiming to work specifically with regenerative farmers to supply ingredients for future projects as well as source ingredients that are nutritious and also deliver exceptional flavor. Two main areas of focus Brad hopes to tackle within the food industry are sustainable food communities and supplies.