About Chef Braden Wages

Braden Wages, Proprietor and Executive Chef

Braden Wages, Proprietor and Executive Chef

Braden Wages developed a taste for the service industry while working at his family’s amusement park in Lake George, New York. His grandfather helped him discover his passion for taking care of people, especially when it came to cooking, serving, and sharing a meal. He went on to study at Cornell University’s School of Hotel Administration where he was given the opportunity to visit and work in wineries and restaurants throughout California, Italy, and France. During school, Braden also spent three months traveling through Southeast Asia immersing himself in its culture.

He ate everything he could, took classes to learn the intricacies of each region’s cuisine, and fell in love with the flavors and traditions. When he returned to the states, Braden learned the ins and outs of restaurant operations with the acclaimed Hillstone Restaurant Group in Napa, Newport Beach, and Dallas.

As proprietor and executive chef at Malai, Braden oversees all kitchen operations and menu development sourcing quality ingredients to prepare as much as possible from scratch while giving traditional flavors a modern spin.

Chef Braden Wages Red Boat recipes

Banana Blossom Salad

/
Ingredients: ½ cup Banana flower, shredded (soak in lime juice…

Fresh Shucked Oysters with Nuoc Mam Mignonette

/
Ingredients: 24 ea Fresh oysters, cleaned and shucked ¼ cup…

Thai Corn Cakes

/
Makes 4 servings Ingredients: 2 cup Corn, off the cob ¼…