Brad Thomas Parsons
Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. His new book, Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, was published on October 11, 2016. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Food & Wine, Travel + Leisure, Lucky Peach, Punch, and more. He lives in Brooklyn, New York.
Brad Thomas Parsons has conducted spirited talks, tastings, and seminars on bitters, amari, and cocktails at venues across the country, including the American Museum of Natural History (New York, NY), Stone Barns Center for Food and Agriculture (Pocantico Hills, NY), Institute of Culinary Education (New York, NY), The Brooklyn Kitchen (Brooklyn, NY), Taste Talks (Brooklyn, NY), International Association of Culinary Professionals Conference (Chicago, IL), Book Larder (Seattle, WA), Omnivore Books (San Francisco, CA), The Restaurant at Meadowood (St. Helena, CA), Momofuku Ssäm Bar (New York, NY), Fox Liquor Bar (Raleigh, NC), Tom Douglas’ Culinary Summer Camp (Seattle, WA), and more.
To inquire about booking Parsons as a speaker for a public or private event, contact email@example.com
“Brad has been a longtime friend of Momofuku. He captivated our staff when he gave a talk on one of his favorite topics: amaro. His style was detailed, thoughtful, engaging, and accessible. We are often preaching the gospel of amaro to our guests, and having one of the great prophets of all things bitter speak with our team was tremendously valuable..” — John deBary, Momofuku
“Much like a great bitter, Brad Thomas Parsons adds variety, balance, and depth to enhance his presentations. As part of the American Museum of Natural History’s, “Adventures in the Global Kitchen” series, Brad gave a memorable talk on demystifying bitters. His astute use of history, humor, and passion made for the ideal public program cocktail.” — Kira Lacks, American Museum of Natural History
“Brad’s class on bitters was one of the highlights of The Restaurant staffs’ educational programs. Our own bartender was very inspired and has focused on housemade bitters and tinctures for our bar as a result. Brad’s affable personality comes across in his lectures, incorporating clever wit and interesting anecdotes to keep the mood lively. I would definitely work with him again in the future.” — Christopher Kostow, The Restaurant at Meadowood