Team

Food creates such a bond between people, that’s why sharing a meal and breaking bread is a cultural experience in most parts of the world.

Our leadership team are incredibly committed to constantly improving Back Deck for our guests, strategically steering our direction  while working closely with our crew. They are the real deal: great leaders and great people too.

After growing up in Easton, Massachusetts and graduating from Babson College, Brad left the Northeast for Houston, Texas to work for Exxon as a CPA. When he arrived, he quickly discovered a culinary culture that shared his craving for all things grilled.

Brad enjoyed years of fajitas and barbecue in Houston before heading further west to California where he received his MBA from UCLA. Looking for...

The art of grilling is in Paul’s DNA. His earliest grilling memories are of asados, the carnivorous feasts traditional in South America, thrown by his mother’s Chilean family during his childhood in Lexington, Massachusetts. Paul graduated from Brandeis University with a degree in Psychology, but a lifelong love of food led him to a job cooking at The Fishmonger’s Café in Woods Hole, Cape Cod. After a few years of...

 
The first thing Chef Ron remembers about growing up in South Central Los Angeles were his grandparents in their garden in the back yard, growing their own fruits and vegetables. Ron’s grandparents are the reason that he decided to become a Chef. They would cook something different every weekend. You could be three to five houses down the street and know what they were cooking. It could be anything...