Brad Sheehan

Brad Sheehan is a seasoned culinary professional with extensive experience in various kitchen roles. Currently serving as a Sous Chef at Woodland Golf Club since April 2018, Brad has also held the position of Cook III at the Seaport Hotel & World Trade Center in Boston, where responsibilities included preparing food for events accommodating up to 3,000 guests and engaging with clients in the Action Kitchen. Prior experience includes time as a Line Cook at Puritan and Company and as a Sous Chef at Lucca Back Bay, where Brad progressed from an intern to a leadership role after mastering all kitchen stations. Educational background includes a Culinary Certificate from Le Cordon Bleu College of Culinary Arts-Cambridge and a high school diploma from Arlington Catholic High School.