Team

As the executive chef of El Segundo in the Short North Arts District, Bradshaw Cunnington enjoys keeping up with new culinary trends and working hard to ensure an amazing guest experience. He began his culinary career learning from talented mentors and teachers at Columbus State Community College (CSCC). The valuable connections he made at CSCC led to his first position with Cameron Mitchell Restaurants (CMR) at Martini Modern Italian as a pantry cook. He was able to gain experience in every heart-of-the-house position as he worked his way up into a supervisory role.

Chef Cunnington has spent more than 12 years with CMR and has developed a deep passion for cooking as well as for the company itself. He has had the privilege of working at a variety of specialty concepts during his career including Hudson 29, The Avenue and more. He joined El Segundo as the sous chef when it opened in 2021 and quickly moved into his current role as executive chef. He looks forward to continuing to evolve the concept. 

“I love that I got to be a part of all the new phases of opening a new restaurant,” said Chef Cunnington. 

Chef Cunnington grew up in Bexley and now resides in Victorian Village. He claims he is never without hot sauce and a sharp set of knives, and his family and friends look forward to his Christmas dinner he cooks every year – a beef tenderloin with a red wine demi glaze, parmesan risotto and a peppermint ice cream cake with chocolate ganache and marshmallow fluff. 

He encourages new chefs in the industry to be hardworking and continue learning every day. 

“The industry is always evolving,” said Cunnington. “Keep up with new trends and continue to expand your culinary knowledge. Be the hardest working person in the kitchen and it will pay off.”

Max Parnell, General Manager of El Segundo, joined Cameron Mitchell Restaurants (CMR) in 2019 as a supervisor at Lincoln Social Rooftop. Parnell found interest in the restaurant and hospitality industry at a young age. Personal experiences, an appreciation for connecting with people, and the genuine joy he got when dining at memorable places, are what turned his interest into a career.

“Don’t be afraid of hard work and be prepared to persevere,” Parnell said when asked about advice he has for those seeking a career in restaurants and hospitality. “Embrace challenges as opportunities for growth, and never lose sight of your goals. Remember that success often comes to those who are willing to go the extra mile.” Parnell also said to “prioritize continuous learning, but above all else, take care of yourself and those around you.”

When asked what his favorite thing about working for CMR is, Parnell said, “the feeling of togetherness and family. Working for this company has opened a lot of doors for me personally and professionally and I have met hundreds of great people who have all had an impact on me or vice versa.”

A native of Columbus, Parnell spends his time outside of work discovering new technology, playing video games, curating a functional office space, enjoying a delicious meal with family and friends, and getting outside in nature. His favorite CMR dish is the Chicken Carbonara from Martini Modern Italian. Parnell most looks forward to seeing those he works with thrive and succeed, both professionally and personally.