Born in Edmonton, Alberta in 1969, Brad Lazarenko has been in the restaurant industry for 18 years working in almost every aspect of the business from busboy to waiter, line-cook to chef and currently, a restaurant owner and operator.

Brad started out flipping pizzas in a busy Italian bistro in Richmond B.C. when he was 18 years old. His love of the kitchen was immediate and this passion fuelled his desire to "learn the trade". He proceeded to work as a server in various restaurants across the country, a Boston Pizza in Edmonton, The Bayshore Inn in Waterton Lakes, Earl's and Centro Winebar in Toronto, The River Cafe in Calgary, and back to Edmonton at Boccalino's. It was at Boccalino's where Brad got back into cooking under the guidance of Swiss trained chef/owner Peter Johner.

Realizing Brad's passion for the restaurant industry, Peter trained Brad on desserts and pastries then hired him in 1993 at his newly opened restaurant, Packrat Louie Kitchen and Bar, in Old Strathcona. In 1994, Brad was promoted to chef de cuisine. Brad worked at Packrat Louie for 81/2 years honing his skills as a leader and increasing his culinary repertoire.

Looking to broaden his experience in the industry, Brad left to help his sister Cindy with her new catering company, Mise En Place. In the following year and a half Brad also consulted on a revamp of the menus at Savoy Lounge on Whyte Avenue and The Sugarbowl Cafe in Garneau. Brad succeeded in increasing food sales at both venues by at least 100% along with outstanding reviews.

Deciding he was ready to start his first independent restaurant, Brad bought Bruno's Italian restaurant in Millcreek in 2004.
He partnered with long time friend and colleague, Paul LaGrange, and opened Culina in the spring of 2004. With rave reviews came immediate success and Brad was able to pay off his loan within 8 months of opening.

Brad continues to operate Culina minimizing staff turnover by focusing on providing an outstanding work environment, staff incentives, and a challenging and comfortable work atmosphere. Brad still considers himself to be an "apprentice" in the kitchen, continually striving to improve his skills. Self-taught as a chef, he is acutely aware that he also has much to learn from both other professionals in his trade, and his staff and patrons.