Olio GCM Wood Fired Pizzeria

Brad Kent is a classically trained CIA grad with additional education from the USC school of business and CSULB in food science. Chef Brad has worked alongside notable chefs including Michael Simon, Joachim Splichal, Roland Passot, Jacques Pepin, Charlie Palmer and others. He has extensive experience with food in both fine dining as well as natural foods for retail environments.

After years of exposure to world flavors as a restaurant chef, private chef and caterer, Chef Brad finally found his greatest joy specializing in just one type of food, pizza. The art of cooking pristine ingredients with intense wood heat and the science and care of hand crafting dough has captured Chef Brad’s full attention.