Chef, sous chef join Brady’sChef Mark Rose, 36, and Sous Chef Corey Marti have joined the staff of Brady’s Brewhouse in New Richmond.
Chef Mark Rose, 36, and Sous Chef Corey Marti have joined the staff of Brady’s Brewhouse in New Richmond.
Born in Altus, Oklahoma, Rose moved from there to Lakenheath, England for five years, then back to the states. He finally settled in Baldwin with his wife of 18 years and two children.
Rose has been in the restaurant industry for 18 years, with the last 10 years as a manager and executive chef.
“I have never been to any sort of school for cooking or training,” Rose said. “I have learned everything I know from various chefs, cookbooks, magazines and just all around reading.”
Rose has worked at many different restaurants, such as Wooleys Restaurant, Axel’s Bonfire and The Afton House Inn. He has a wide range of cooking skills from Asian, Indian, Mexican, Tex-Mex, southern style creole and American.
“I have to say I love to do BBQ and smoked meats more than anything else,” he said. “I’m now learning to do cured meats and stuffed sausages, which is going to be another one of my favorites.”
Marti, 27, grew up in Wisconsin Rapids and started his career in the fast food industry.
“I slowly made my way through pizza places and bars and found myself wanting more,” Marti said. “I decided to go to Le Cordon Bleu in the Cities to further my education.”
He graduated from Le Cordon Bleu with honors in 2004, and worked at such establishments as Marx Wine Bar, San Pedro’s Café, Mama Maria’s and The Lake House prior to landing at Brady’s.
“Creativity would be the part of cooking I enjoy the most,” he said. “From seasonal fare to the exotic, trying new foods and techniques is what keeps cooking interesting and challenging for me.”
Marti is in his 16th kitchen in the past 10 years.
“Brady’s has been a breath of fresh air,” he said. “With our wood fired oven and smokers, it’s not hard to find something new and exciting to try out.“