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Humans of RCL FOODS: Brad Kavanagh
Chef Brad: The long road to great ideas
Some people run to clear their minds. Chef Brad runs to fill his.
Seventeen Comrades Marathons. Twenty 100-milers. Distances that most people struggle to imagine. Yet for Brad, endurance has always been part of the rhythm of life. The same quiet determination that carries him through hundreds of kilometres on the road also shapes the way he works in the kitchen.
At RCL FOODS, Brad’s days rarely look the same. One day might start with exploring flavour ideas. The next could involve helping colleagues sharpen their tasting skills, or preparing concepts that may only reach shelves years from now. The variety keeps him curious.
“I never walk into a supermarket without looking for inspiration,” he explains. “It could be the baby aisle, the stationery aisle, anywhere. Something small sparks an idea.”
Brad joined RCL FOODS in May 2019, stepping into the role of head chef shortly before the world shifted. When the pandemic paused normal operations, he found himself in unfamiliar territory. A chef who thrives in the energy of a kitchen suddenly had to work from home. So he improvised. With a handful of products, a phone camera and a little creativity, he began filming cooking videos from his home kitchen. His son held the camera at first, balancing it on a stick while Brad cooked. Later the setup evolved with improvised lights and clever camera angles. The videos started small but soon gained attention, eventually building a growing online audience. What began as a simple way to stay connected during lockdown became something more meaningful. It reinforced a belief Brad carries into everything he does. Cooking is about sharing ideas and inviting others into the process.
Back at the office, that same spirit now lives within the creative spaces where Brad and his team experiment with new concepts. Their work involves exploring possibilities, testing flavours, and partnering with teams across the business, including Marketing, Customer, and Research and Development, to rethink food in new and exciting ways. Some ideas take time to grow before they make their way beyond the kitchen and into the world. For Brad, that steady build feels familiar.
Training for an ultra marathon also demands patience. You cannot rush preparation for a race that stretches across mountains and valleys. The work happens kilometre by kilometre, long before race day arrives.
Innovation works much the same way.
“You present an idea and people might love it,” Brad says. “Then there’s a process. Trials, testing, refining. It takes time.” That patience is something he has learned to embrace. Each concept is another step forward, even if the finish line lies far ahead.
Brad’s love for food began long before his time at RCL FOODS. Early in his career he worked in education, helping young chefs develop their skills and confidence. That passion for mentoring still shapes the way he works today. Inside the kitchen, he encourages curiosity over rigid rules. Experimentation over perfection. “You can’t think in a narrow way,” he says. “You have to explore. What happens if we try this differently?”
Watching others grow in confidence remains one of the most rewarding parts of the job. Whether mentoring colleagues or helping teams refine their taste and sensory skills, Brad sees his role as opening doors for new ideas.
Outside of work, life is busy in a different way. Brad is a father of three boys, all currently studying at university. The house is lively and the schedule full, yet he still finds time to run. Long distances offer a space to think, reflect and reset.
Perhaps that balance explains the calm energy he brings into the kitchen. Running teaches resilience. Cooking encourages creativity. Together they form the rhythm of Brad’s world.
Every new idea begins the same way. With curiosity. With a willingness to try something different. And sometimes, with the endurance to see a long journey through to the finish line.
