A Chef with a Passion for the Pursuit of Excellence

Executive Chef Bill Brady opened Sonoma Restaurant in September of 1996, realizing his dream of operating what has become one of the Northeast’s premier dining destinations. In 2017, his acclaimed and top-rated national restaurant was acquired by the Beechwood Hotel putting Sonoma in the heart of Central Massachusetts.

Sonoma has garnered much recognition since its 1996 opening. Chef Brady has been a guest on Boston TV’s Phantom Gourmet, as well as NECN’s TV Diner. He has been featured in Gourmet Magazine’s Exceptional Dining column, and Sonoma has been awarded the prestigious DiRōNA (Distinguished Restaurants of North America) Award, the Oscars of the restaurant world.

Sonoma has also earned 4-Star reviews in the Worcester Telegram & GazetteWorcester MagazineThe Jewish ChronicleWorcester Phoenix and The Harvard Post, was featured in the travel magazine Best Places to Eat in New England and was recognized by Yankee Magazine as the “Best Farm-to-Table Restaurant in New England.” In 2009, Sonoma was the Massachusetts State Finalist Winner of the National Restaurant Association’s “Good Neighbor Award” for community giving and involvement.

Executive Chef Bill Brady’s education includes a Bachelor’s Degree in Food Service Management from Johnson & Wales University. He also earned an Associate of Science Culinary Arts Degree from Johnson & Wales College.

Prior to founding Sonoma, Bill began teaching Culinary Arts at Montachusett Regional Vocational Technical School in Fitchburg, MA. He also remained active in the academic world by continuing to teach at Worcester Technical School. His past experience includes being Executive Chef at The Fay Club in Fitchburg; Executive Sous Chef at World Yacht Cruises in New York City; Executive Chef at Courtney’s Long Wharf in Newport, RI; and he even did a stint at Walt Disney World Resort in Orlando.

Bill currently serves on the Board of Directors for the Massachusetts Restaurant Association; is an Advisory Board Member for the Center for Technical Education, Leominster; Montachusett Regional Vocational School, Fitchburg; Sterling-Rice Group Culinary Council, Boulder, CO; and The National Food Service Panel.

He has also been actively involved in the American Culinary FederationMA Chef’s Association as President, Treasurer, and Chairman of the Board. Bill is a member of the National Restaurant Association, the Les Amis Escoffier SocietyChaine des Rotisseurs and is a founding member of the Northern Worcester County Independent Restaurant Group.

Bill is married to the lovely Kim. They have a daughter and son.