Brad Greenhill is a self-taught chef, proponent of the gratuitous use of fish sauce, and lover of all things sweet, sour, salty, and spicy. As the executive chef and co-owner of TAKOI—a James Beard Best New Restaurant semifinalist—Greenhill creates seasonal, Thai-inspired dishes that champion Detroit’s distinct culinary perspective.
After studying engineering at the University of Michigan, Greenhill began his culinary career under the tutelage of Myles Anton, a multiple-time James Beard Best Chef semifinalist. Soon after, Greenhill joined the two-person kitchen team behind Carmen, an intimate Italian restaurant located in Boston’s North End. With Greenhill on board, Carmen received two “Best of Boston” awards, along with features in The New York Times, Bon Appetit and Gourmet. After returning to the Midwest, Greenhill became a pillar of the underground dining scene, hosting bespoke dining events; pop-up dinners; and live-fire, outdoor bbqs. In 2016, Greenhill was named a Rust Belt Rising Star Chef by StarChefs for his work on TAKOI.
In September 2019, alongside business partner Philip Kafka, Greenhill opened MAGNET in Detroit’s Core City neighborhood. The restaurant is defined by its entirely wood-fired kitchen and focus on vegetables, resulting in dishes with an elemental simplicity. Taking inspiration from wood-fired fare the world over, MAGNET marks a new kind of Detroit cuisine—one the chef has lovingly dubbed “fire food.”