Chef Brad Daniels

As a native of rural South Jersey, fresh regional food made a first impression on Chef Daniels when he was a toddler. He grew up around the corner from local, family-owned orchards, and was a frequent visitor to his grandma’s gardens and hog farms. These early life experiences inspired Brad to later follow his passion with food.

Brad enrolled in the Culinary Institute of America, Hyde Park NY at the age of 26.  He focused on classical technique, food history, and restaurant management.  While at CIA, Brad completed an extended externship at Michelin starred Del Posto, under Mark Ladner.  Working in a decorated institution with some of the highest quality ingredients and techniques in the industry, Brad fell in love with the soulfulness, sensibility and seasonality of Italian cuisine.

Upon graduation from CIA with a degree in Culinary Arts, Brad was selected by the Chef Professors to receive the Brillat-Savarin highest achievement award.  In the spring of  2011, Daniels accepted a pasta cook position at the James Beard winning Osteria under Jeff Michaud & Marc Vetri.

As the Vetri family grew, so did Brad’s role.  Shortly after being hired, he was named Sous Chef at Osteria, and then four years later he became Osteria’s first ever Chef de Cuisine.

It was only a matter of time before the fire that started at his youth would drive him to open his own restaurant - and in 2019, the opportunity of a lifetime came knocking.  Chef Brad Daniels enthusiastically welcomes you to TRESINI - where he exhibits his exceptional skill and taste to bring you his innovative interpretations of rustic Italian fare.