CUCINA FRESCA - Key Persons

Job Titles:

• Executive Chef
• President
• in 2002 As General Manager

Brad Glaberson has been creating outstanding food for more than 20 years. His passion for pasta began at the esteemed Culinary Institute of America where fellow students struggling with making pasta from scratch were told to "go see Brad." Since then, he has had a knack for making great fresh pastas and other delicious comfort foods. Brad joined Cucina Fresca in 2002 as general manager - he quickly fell in love with this small company "with great potential" and after a few short years, purchased the business. Today, Brad is the Owner and Executive Chef. As a chef-run business, Brad's main priority at Cucina Fresca is product development - creating great tasting new products on a seasonal basis. However, he is involved in every aspect of the company from sourcing to manufacturing to packaging design and more, to ensure only the highest quality ingredients and best practices are utilized to create superior offerings. Prior to Cucina Fresca, Brad worked as a demo chef at the upscale Canyon Ranch Spa in Arizona, where he taught hands-on cooking classes for resort guests. From there, he moved to Seattle to work as an Operations Manager at Cougar Mountain Baking Company and then Pasta & Co., where he was in charge of recipe development and all culinary operations. Brad's passion has always been food. He looks forward to getting into the kitchen every morning, and finds great joy in creating delicious recipes to share with his loved ones and customers! Outside of work, Brad is an avid cyclist and triathlete, and has completed five Ironman Triathlons to date. When not training, Brad enjoys spending time with his daughter - most likely cooking up something delicious - or serving the Seattle community.