Executive Chef Bradford Thompson's cooking is Modern American, featuring all natural meats, sustainable seafood and seasonal produce. Pastry Chef Rachel Binder's greenmarket inspired desserts compliment the menu and complete the experience.
Executive Chef Bradford Thompson has worked at some of the country's most prestigious restaurants. At Lever House he creates a dining experience that is an extension of the building and its surroundings, using the flavors and colors of each season that have inspired him throughout his career to create an ever-changing seasonal menu.
With a background deeply rooted in New England's culinary traditions, Bradford now combines his passion for fresh ingredients with the classic training he has received from renowned chefs such as Billy Grant, who bought Bradford his first cookbooks, Vincent Guerithault, Allesandro Stratta and Daniel Boulud. This combination of distinctive philosophies and techniques has ultimately led to the creation of his own unique style, best referred to as "Modern American Cooking."
Bradford has been chosen as one of Food & Wine Magazine's Best New Chefs of 2004 and his receved the prestigious James Beard Award: Best Chef Southwest in 2006.
About the Building:
The Lever House, designed by Gordon Bunshaft of Skidmore, Owings and Merrill is located at 390 Park Avenue in New York City and is considered the quintessential and seminal glass box International Style skyscraper that pioneered the curtain wall skyscraper in New York City. The buidling's plaza houses a Noguchi sculpture garden in the building's plaza as well as the Lever House Art Collection, whose exhibitions have included works by Damien Hirst, E.V. Day, Jeff Koons and Keith Haring.