5 Questions with SPPR Featuring Chef Brad Mathews

It should come as no surprise that here at Soda Pop PR we love food and admire the chefs of the world who have mastered the art of preparing it. So, when given the recent opportunity to interview our good friend and outstanding chef, Brad Mathews, we jumped on it. Brad has been working in restaurants and kitchens since he was legally able to and his resume includes places like Just A Taste (Ithaca, NY), Bar Pintxo (Santa Monica), Ford’s Filling Station (Culver City) and now Fishing with Dynamite in Manhattan Beach. We’ve been lucky enough to enjoy his signature cuisine of beautiful, seasonal food that you can’t help but eat with your hands and we hope you’ll enjoy this peek into his life in our interview below.


1. When did you know you wanted to be a chef?

I’ve always enjoyed cooking and creating things with my hands and my dad was a butcher by trade. He made things that his friends and family could eat and enjoy together. I wanted to have a trade like that and cooking has given me my own way to bring together the people I love and give back to them.

2. Favorite thing about working at Fishing with Dynamite? Any tips on what to order?

First and foremost, the team. It’s an exciting, young staff that is passionate about food and eager to learn. It’s such a cool environment to get to work in day in and day out. Secondly, the amount of fresh ingredients we get – from hand harvested Santa Barbara Uni to Coastal Farms’ Heirloom Tomatoes.

Right now, the Kiwi Cup Oysters from New Zealand are my new favorite from the raw bar. Shashimi-style Hamachi with Apple Ponzu is delicious, and the Maryland Crab Cake is so true to the east coast style that my wife from Baltimore orders two when she comes in. Then, finish up with a Key Lime Pie.

3. What restaurants in Los Angeles are you eating at right now?

Hart & The Hunter is a staple in my LA restaurant circuit. Piccolo and AOC are great romantic spots, and Tsujita is a favorite for noodles.

4. If we were to invest in 3 items to have in the kitchen, which do you recommend?

A good knife, a good spoon, and a great cast iron pan.

5. Most bizarre food you’ve ever tried?

Fish eyes (no bueno), pig kidneys (esta bien), lamb heart (muy bueno)

To follow his foodie adventures check him out on Instagram and Twitter @AButchersSon.


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