Brad Ball Biography.
Brad Ball boasts an impressive career spanning some sixteen years, and has gained a sterling reputation as one of Cape Town’s foremost bistro dining specialists.
He joins Peddlars & Co. after five successful years at the helm of Steenberg Farm’s Bistro Sixteen82. In his time there he oversaw 4 years of successive accolades from the American Express Fine Dining Awards. He also gained recognition from the Fleur du Cap Top 100 Places to Eat 2011 and also Eat Out’s Best Bistro Award.
In 2012 he was awarded Trailblazer status by WWF-SASSI, the South African Sustainable Seafood Initiative, for his pioneering work in only serving sustainable seafood choices.
Brad joined Peddlars & Co in August 2014 as Executive Chef, and is relishing his role of revitalising the much loved southern suburbs institution. “Peddlars is synonymous with good food and good times with family and friends, and my role here is to oversee the transformation of the venue from an interior and food point of view. After 20 years she’s looking a bit tired and frayed at the edges. The public are more demanding from a food, service and experience point of view, and it’s my and my teams job to deliver a quality visit to them.”
Adhering to the philosophy that simple is better, and ‘local is lekker’, Brad loves creating dishes with clean flavours from fresh, seasonal produce. He firmly believes that a good chef simply enhances the essential flavour of each ingredient or product. “I am very lucky chef, as I have a few acres of prime land next door where I am growing my own fruit and vegetables. I can promise customers one thing, the flavours will jump off the plate!”
Brad is creating a mix of venues and menus at Peddlars which will offer contemporary Italian dining at Volare’s, an eclectic mix of exciting dishes from a new restaurant concept and craft beer and old faithful dishes from the bar.
This will all be topped off by passionate and well executed service, trademarks of Brad himself. He comments, “My main job is to send people home happy, and to get them to return again.”