Narcos Narcos

Brad Greenhill

August 24, 2016 | Fall 2016 ChefsSpring 2018 Chefs

Brad Greenhill

Takoi

 

Brad has been cooking professionally for over 17 years. He first cut his chops in various Ann Arbor restaurants, predominantly under the tutelage of Myles Anton (Tratoria Stella, Traverse City), before joining his close friend Michael Berardino (formerly Dell Anima, NYC) as part of the two-man kitchen team behind Carmen, in Boston’s North End. During their tenure, therestaurant’s cuisine was featured in The New York Times, Bon Appetit and Gourmet in addition to receiving two “Best of Boston” awards. After moving back to the midwest he chose to work largely under the radar: hosting underground dining events, pop-up dinners and cooking for small, private parties or the occasional giant, outdoor bbq. His influences are the cuisines of Italian-America, Southern bbq, Thailand / Southeast Asia, the Mediterranean and McDonald’s.

In 2014 he started Katoi as a food truck with partner Courtney Henriette. The cuisine at Katoi focuses heavily on Thai flavor profiles and cooking techniques with a seasonal bend and midwest sensibility. The truck evolved into an 8 month pop up restaurant at the former Jerusalem Garden location in Ann Arbor before a permanent brick and mortar opened in Detroit in March, 2016. Katoi has received numerous accolades and was named Eater’s Detroit Restaurant of the Year, Detroit Free Press’ best new restaurant, Thrillist’s top 12 new restaurants in America, and nominated for James Beard best new restaurant in the country.