Chef Brad Labonte-Banas has made an impression in his illustrious career working in and running kitchens in Western MA and CT. His tenured employment with The Max Restaurant Group shaped his passion for executing high end food and service in a timely and professionally fashion. As the Culinary Director of Riff’s Joint in Easthampton, he was responsible for every facet of running a successful, very fast paced and already well-established restaurant. In his last position as the Executive Chef at The Hotel Northampton, he oversaw both the on-premise restaurants and all banquet functions ranging from 20-400 guests.

Brad is eager, proud, and will do what is necessary to be successful and to cultivate an inclusive environment that strives to serve up the utmost in quality of food and service. And here he is now in this beautiful historic building that once housed Sylvester’s Restaurant. Although he stands on his own credentials, this beautiful building is also part of the lure that drew him in. So here we are at his first restaurant showcasing all his years of training.

This is what he was meant to do. Welcome to Toasted!