Jimmy Bradley at The Red Cat

Bio

Jimmy Bradley is the chef/owner of Red Cat. He started making pizzas when he was 14 years old — after he forged his working papers so he could get a job — and then worked in the front of the house to pay his way through college. He was fired for shaving his head, but he convinced his manager to move him to the kitchen instead of letting him go. He cut his teeth shucking clams and oysters and making coleslaw and ravioli, working his way into a position on the line. “That was it,” he says. He never left the kitchen.

Accolades

  • Food & Wine
    "Star Chef"
  • The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant
    Co-author
  • Recipes for Men
    Esquire magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Jimmy Bradley reviews  at post.venue.name
"For the table"
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Chef Jimmy Bradley reviews  at post.venue.name
"With grilled pumpernickel, not pictured"
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Chef Jimmy Bradley reviews  at post.venue.name
"It's that time"
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Chef Jimmy Bradley reviews  at post.venue.name
"Food art"
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Chef Jimmy Bradley reviews  at post.venue.name
"Scrambled with asparagus and rhubarb"
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Chef Jimmy Bradley reviews  at post.venue.name
"Tuna melt with wild onion flowers and green tomato"
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From My Menu

Chef Joey Campanaro reviews Zucchini w/ almonds & Pecorino at The Red Cat
$$$ | Modern, | American
Chelsea
1 Review
"Jimmy Bradley has been making this "quick sauté of zucchini" with toasted almonds and Pecorino since he was the chef at Savoir Fare, and I've been eating it almost as long. It's four ingredients that love to be together on the plate now found at a neighborhood favorite in Chelsea."
Chef Joey Campanaro reviews Prime New York shell steak at The Red Cat
$$$ | Modern, | American
Chelsea
1 Review
"I worked for Jimmy Bradley for many years and I know most of his secrets—actually, he showed me most of mine. This dish has been on the menu for 10 years. JB gets good meat and handles it skillfully and thoughtfully. It’s essentially served with a warm fennel and potato salad. A touch of roasted tomatoes adds a natural acidity, making you feel better as you knocking down this 12-ounce prime steak."

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