Brad Cecchi is the Executive Chef & Partner of Canon where he creates a modern American cuisine. In the first few months of business Canon earned 4 stars from the Sacramento Bee and was featured in Travel & Leisure, Thrillist, and Sunset Magazine.
Brad started his career in his native Sacramento. As a graduate of the Culinary Arts program at American River College and later at the Culinary Institute of America, Hyde Park, Brad learned the classical ways of cooking and returned to Sacramento.
His first job returning to his home town was opening Mulvaney's B&L. Brad's longest tenure was at Grange in the Citizen Hotel where he started as a line cooked left as the chef de cuisine under Michael Tuohy and then, Oliver Ridgeway.
Opening Urban Farmer and the Westin Downtown Cleveland, as its Executive Chef was Cecchi's biggest project to date. This 200 seat farm to table steakhouse, 484 room hotel, and $15 million food and beverage sales gave him the tools needed for the next challenge, a Michelin Starred restaurant in Napa Valley.
As the Chef de Cuisine and later Executive Chef of the Solbar in the 88 room, luxury hotel resort, Solage Calistoga, Solbar was able to maintain its Michelin Star twice in 2016 and 2017. While at Solbar he was able to use ingredients from his hometown of sacrament0; Passmore Ranch Caviar and Capay Organics produce, to showcase his style and sense of home to visitors of Napa Valley from across the globe.