Born in Southern California, Brady spent his younger days pursuing a professional hockey career. A serious injury would change those plans, and he returned home to find the kitchen – working at his grandparent’s neighborhood diner.
In 2012, he was selected as the Chef de Cuisine at FT33 in Dallas, opening the restaurant under chef Matt McCallister. He then moved to Brooklyn, where he worked under chef Carlo Mirarchi as the Executive Sous Chef at Roberta’s and the two-Michelin-starred Blanca. In 2015, Brady joined Canlis as its sixth-ever Executive Chef. Since then, he has garnered a number of local and national awards, including a perfect, 4-star review from The Seattle Times. He was also named a Finalist for Rising Star Chef of the Year by the James Beard Foundation for 2017, recognizing him as one of the country’s top, young culinary talents. In 2018, Brady was named as one of Food & Wine’s Best New Chefs.
Originally a native of Hawaii, Canlis Wine and Spirits Director Nelson Daquip left Alan Wong’s in Honolulu and joined Canlis in 2002. A quick study, Nelson became the most rapidly promoted employee in Canlis’ history, rising from server assistant to wine director in only four years. In 2006, Wine & Spirits Magazine named Nelson one of the “Best New Sommeliers” of the year, and in 2008 Seattle Magazine recognized him as the City’s Best Sommelier.
Today, he is distinguished as an Advanced Sommelier with the Court of Master Sommeliers and under his leadership, Canlis has won ten consecutive Grand Awards from Wine Spectator Magazine.
Nelson not only brings the legacy of an aloha spirit to the table, but a drive to make Canlis one of the best wine and spirits programs in the world. Or, as Queen Lililuokalani stated in her last message to the people of Hawaii, “Kulia I ka Nu’u” —strive for the highest.