About CHAD KUCZEK
Born and raised in the Finger Lakes region of upstate New York, Chad has been cooking professionally since 2002 cutting his teeth at Aquagrill, New York City's famed oyster bar, Blue Hill at Stone Barns with renowned Chef Dan Barber, and Shelburne Farms in Burlington VT, under the tutelage of Rick Gencarelli. He has also traveled and cooked in Hawaii, California, and Louisiana; locations which helped to cement his culinary direction. In 2015, he created Second Line Chefs after moving back to the Bay Area after a stint in New Orleans where he helped open and run Compere Lapin, a Caribbean- French influenced restaurant helmed by Chef Nina Compton, a Food and Wine magazine 2017 Best New Chef. Second Line Chefs is Kuczek's ode to the city of New Orleans and his inspired menus deliver refreshingly original dishes that showcase the flavorful combination of Creole and Cajun cuisine with a hint of the bayou. Second Line Chefs hosts popups at Terroir and 3rd Rail in San Francisco, cater private events, and offer classes and workshops. Laissez les bon temps rouler!