Brad Kent

Chef Bradford Kent is a culinary visionary, food scientist, and serial founder. He holds an AOS in Culinary Arts from the Culinary Institute of America, a BS in Food Science from Cal State Long Beach, and a BS in Business Administration/Marketing from USC’s Marshall School of Business . As co‑founder and Chief Culinary Officer of Blaze Pizza (2011–2023), he helped build one of the fastest‑growing fast‑casual chains. He also founded Olio Wood‑Fired Pizzeria ranked by Zagat in 2011 as one of the top 10 destination pizzas in the US and Bagel+Slice, the first restaurant in the US to mill in house Regenerative Organic Certified (ROC) heritage wheat for its bagels and pizzas. Currently, he serves as a Custom Equipment Specialist & Food Scientist at Proluxe and advises on product design and sustainable food innovation through roles with Pieology Pizzeria, Cook with Carbon, and as a board member of the USC Kendrick Global Supply Chain Institute. Chef Brad is the inventor Original Sunshine flour and bagels, the first ever gluten free products made from deglutenized wheat that incorporates regenerative whole grains.