Bradford Thompson is the Chef de Cuisine for Mary Elaine’s at The Phoenician in Scottsdale, Arizona. Long regarded as Arizona’s premier fine-dining restaurant, Mary Elaine’s has scored some of the most coveted industry awards such as the prestigious Five-Diamond designation by the American Automobile Association and the esteemed Grand Award from Wine Spectator magazine—one of only a handful of restaurants in the country to have garnered such impressive honors. As top chef, Thompson is responsible for all culinary operations and oversees a staff of 60 employees.

Thompson grew up in New England and learned the fine art of line fishing and lobster trapping during his summers on Maine’s coastline. Those summers ultimately ignited his culinary passions and his aspiration to become one of the top chefs in the country.

Upon completion of his studies at the University of Rochester, he received his first professional kitchen experience at Max-a–Mia and Max on Main, two popular restaurants in Hartford, Connecticut. There he learned the basics of garde manger, butchering and pastry. Thompson then moved west to work with James Beard winner Vincent Guerithault at Vincent’s on Camelback in Phoenix, Arizona. Under Vincent he learned techniques of Classic French cuisine with a southwestern twist and helped with all catering functions.

After a year with Guerithault, Thompson continued learning his trade under the expert tutelage of Alessandro Stratta, another James Beard winner and former chef de cuisine of Mary Elaine’s. During his three career-defining years under Stratta, he developed an appreciation and respect for the highest quality ingredients and how to use them. He worked all the stations on the line and helped with off-premises events and cooking classes.

He continued his education in world-class cuisine and traveled back to the east to work with the legendary Daniel Boulud in New York. For the next five years, Thompson helped Boulud plan and develop a classic French menu, worked on two cookbooks and helped open two restaurants; Café Boulud and DB Bistro Moderne. While in charge of private dining for New York's famed Restaurant DANIEL, the restaurant received numerous accolades and top food ratings from the New York Times and the “Best Private Room” award by the 2002 Zagat Survey-New York City Restaurants.

Since returning to Mary Elaine’s, Thompson was named one of Food and Wine magazine’s top ten new chefs in 2004 and the restaurant was named one of “America’s 50 Best Hotel Restaurants” by Food and Wine magazine. He also received “Outstanding Chef of the Year” by Share our Strength for his charity work in 2005 and is the Phoenix chairperson for Taste of the Nation. Thompson has been featured on many national outlets including TV Food Network, Fine Living Network, NBC Today Show, CBS Early Show, Gourmet, Bon Appetit, and Food and Wine magazine.