Andrew Brady

Andrew Brady is chef/owner of Field & Vine and Dear Annie in Somerville and Cambridge, Massachusetts, respectively. He is known and well-regarded for his use of local ingredients to compose simple yet mindful dishes that reflect the seasons of New England. 

After graduating from Boston’s Berklee College of Music, Brady left his home state of Massachusetts for NYC to pursue a career in music. While touring the country and abroad he supplemented his income by working in restaurants and soon his love for the culinary arts took over. He landed a job at Braeburn in the West Village and never looked back. He went on to cook in NYC restaurants like Michelin-starred fine dining institution Bouley and small Brooklyn farm-to-table bistros before returning to home state. Although his training has been predominantly in fine dining kitchens, he leans into a less fussy approach to his food while maintaining the integrity and high standards he picked up working in fine dining. 

Since Field & Vine opened in the fall of 2017, the restaurant has received much critical acclaim. Brady was nominated for Eater Boston’s Best Chef 2017, Field & Vine was awarded Best Neighborhood Restaurant by Boston Magazine in 2018, and together with his wife and co-owner, Sara Markey, he was named a 2018 “Rising Star” by the Improper Bostonian. Boston Magazine awarded him “Best up & Coming Chef” in 2020. 

Dear Annie opened its doors in November 2021 and in its first year has received great critical acclaim locally and nationally including a spot Bon Appétit’s 50 best new Restaurants of 2022 and New York Times‘ America’s 50 Best Restaurants of 2022.

Brady believes in local food systems, in regenerative agriculture, in sourcing food mindfully with local farmers who care deeply about the land and their connection to it. He has spent years developing relationships with local farms and farmers, which informs his menu development. He aims to take the best products available at any given moment and present them as a simple, honest, and delicious versions of themselves.

Coming up in this industry Brady saw firsthand the effects of toxic kitchen behavior and has committed himself to using non-violent communication to lead his kitchens. He is devoted to making our industry a more equitable and sustainable home for all that work in it.

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