Bill and Kim Brady opened Sonoma Restaurant in Princeton in September of 1996, “realizing their dream of owning and operating what has become Central Massachusetts, premier dining establishment.”

Sonoma and executive chef Bill Brady both have garnered ongoing local and national recognition Chef Bill Brady of Sonoma Restaurant in Worcester, MA DiRoNA Awarded Restaurant

A brief rundown:

Brady has been a televised guest on Boston’s “Phantom Gourmet” and NECN’s “TV Diner” and was featured in Gourmet Magazine’s Exceptional Dining column. He also is a recipient of the prestigious DiRoNA (Distinguished Restaurants of North America) Award.

He was named Chef of the Year 2012 by the Massachusetts Restaurant Association. He also was one of six presenters at the 2012 New England Food Show’s Best Chefs of New England series. 

Sonoma was recognized in 2016 as one of the top 100 restaurants in America, based upon customer reviews at Open Table. It has been featured on numerous TV shows and has won four-star reviews from newspaper and magazine restaurant critics.

In 2013, Yankee Magazine honored Sonoma with the coveted Editors’ Choice Award for Best Farm to Table restaurant in New England.

The restaurant was featured in the travel magazine, Best Places to Eat in New England, and in 2009 was the Massachusetts state finalist winner in the National Restaurant Association’s “Good Neighbor Award” for community involvement.

The restaurant’s executive chef Dan O’Sullivan was awarded both the Judges’ first place and the People’s Choice first place awards in Worcester’s Best Chef Competition 2013. It was the first time the awards were presented to the same chef.

Brady earned his bachelor’s degree in food service management and an associate of science in culinary arts from Johnson & Wales University in Providence. He is a Massachusetts certified Vocational Instructor in Culinary Arts.

Brady taught culinary arts at Montachusett Regional Vocational Technical School in Fitchburg, and is currently a chef/instructor at Worcester Technical High School in Worcester.

He serves on the board of directors of the Massachusetts Restaurant Association, and is an advisory board member for the Center for Technical Education in Leominster, Montachusett Vocational School in Fitchburg and The National Food Service Panel.

He has been actively involved in the American Culinary Federation, Massachusetts Chef’s Association, serving as president, treasurer and chairman of the board.

Brady also is a member of the National Restaurant Association and the Les Amis Escoffier Society. He is a founding member of the Independent Restaurant Group and serves on the board of the Educational Foundation of the MRA.

He currently serves as vice conseiller culinaire to the Chaine des Rotisseurs, Colonial New England Chapter, an international culinary guild founded in 1248.

Brady has held the position of executive chef at the Fay Club in Fitchburg and executive sous chef at World Yacht cruises in New York, executive chef at Courtney’s Long Wharf in Newport and even did a stint at Walt Disney World Resort in Orlando.

“Being a lifelong learner,” Brady is currently taking workshops at Boston College on hydroponic growing. He is a 2013 Excite Teacher recipient from the Lemelson Foundation at MIT.

Brady truly is an outgoing and dedicated chef and teacher. He’s also a fantastic cook!

What’s your favorite cheap eat?

Anything from the Skyline Bistro at Worcester Technical High School.

Who were your biggest influences?

In life, my aunt, Sister Mary Finnick, Grey Nuns of the Sacred Heart.

In cooking, Chefs Alex “Red” Ferazza, Charlie Palmer and the late Stanley J. Nicas, founder of the Castle Restaurant in Leicester.

What’s your all-time most memorable meal?

DiRoNA induction dinner atop Mount Royale in Montreal, catered by culinary students at The Italian Culinary Institute. Wow, what a meal!

What ingredient are you obsessed with?

Adobo, if you could only use one spice …

What’s your guilty food pleasure?

I shouldn’t tell you, but, pickled eggs.

What food trend has outlived its welcome, and any idea of what’s the next trend in the food world?

I think foams have outstayed their welcome. The next trend I see are farmers and ranchers becoming the next Rock Stars!

What would be doing if you weren’t a chef?


What’s your favorite meal to make at home?

Anything that goes on a grill.

What’s the strangest thing in your fridge at home?

Don’t laugh, Schmaltz, we call it liquid gold! (Schmaltz is rendered chicken or goose fat)