Chad Hudson Bio
I have been cooking professionally for 15 years. I graduated culinary school at the
Culinary Institute of America, C.I.A. in California. My first kitchen experience was
at Ocean Avenue Seafood in Santa Monica California, with Chef Marshall Blair, who
trained under Charlie Trotter from Chicago.
I then moved to Epiphany in Santa Barbara where I worked for Kevin Costner as his
Chef D Cuisine. My culinary travels guided me through Miami and Montana. I
opened True Food Kitchen for Dr. Andrew Weil and Chef Michael Stebner. This was
where I really found my niche - by using organic foods and working with the local
farmers building a farm to table style of cooking.
Breeze Bar & Café will be exciting featuring a farm to table menu by using Bartlett
Farms and Pumpkin Pond Farm as our produce purveyors. Breeze Bar & Café will
also offer a fun kids menu with a great selection fun kid’s meals. We also will offer
a unique Nantucket breakfast to start your day featuring whale shaped pancakes
keeping alive the history to the Nantucket whaling fisherman.
What I am really going to take advantage of is the beautiful Atlantic Ocean and its
wonderful seafood. Like fresh oysters on the half shell with a summer melon
mignonette, Yellow Fin Tuna done in two styles, sashimi and tartar. One of my
newest creations will be the Surf and Turf Burger, a lobster stuffed burger with a
Chive Aioli and crisp Boston Bib Lettuce.
I will be accompanied by Matthew Gooding my Sous-chef from Scottsdale Culinary
Institute. I am really excited to work for The Snider family with their love for the
island of Nantucket and the opportunity to work with Jamie Holmes, General
Manager and Donna Woolfenden, F&B Director.