15 Church is a beautifully restored historic building located in the heart of Saratoga Springs, NY. A collaboration between Thomas Burke and Paul McCullough, each with an all consuming devotion to both food and guest. Seafood flown in fresh daily and the very best USDA prime aged beef are highlighted in an imaginative menu artfully mixing the classic and exotic, served with style in a comfortable yet elegant dining room.
Originally from Albany NY, Paul moved to Atlanta GA. in the early 1980’s and began working for the now nationally acclaimed team of Pano Karatassos and Paul Albrecht. After a 12 year working relationship which included key roles at The Fish Market, Pano’s and Paul’s, Buckhead diner and Chop’s lobster bar, Paul opened his own highly successful restaurant, Gastronomia in Sarasota Fl. Upon returning to upstate NY, Paul met his wife Susan as well as his new business partner Tom Burke and acclaimed chef Brady Duhame to form the group which now humbly offers for your dining pleasure, 15 Church. We look forward to serving you!
Chef Brady's Bio
The culinary path for myself is a natural happening. Born of pure curiosity, I developed a unique early interest in the culinary arts. At the young age of 16 I began learning fundamental techniques from some of the country's brightest stars in the restaurant industry.
The sound of humming lawnmowers and the smell of fresh cut grass are a nostalgic reminder for me and why I have lived my life in some the world’s best kitchens. You see, at the young age of 12, Brady didn’t mean to mow over one of the ripe Rhubarb plants in his backyard but when I did, I was struck by the strong, tart, sweet smell that filled the air. One rhubarb pie later that evening and I had fallen in love with working with food and without knowing at that moment, I was firmly on a path towards a great future.
I had the fortune of growing up in a town that had the ability to fuel my passion for the culinary arts. Saratoga Springs is a sophisticated destination in upstate New York that brings visitors with high expectations, particularly concerning food and beverage. At the age of 14 I started working in some of Saratoga’s more popular restaurant which included Pennell’s, Bruno’s Wood Fired Pizza and The Canterbury, but it wasn’t until I started working at Siros, Saratoga’s finest restaurant, a kitchen that was filled with highly trained chef’s, that I realized how much I was in truly love with cuisine. Those chefs at Siros, impressed with my talent, focus and drive insisted I continue to work in the culinary field, helped me earn a scholarship to attend the prestigious Culinary Institute of America in Hyde Park, New York. Upon graduation I confidently and willingly stepped into one of the worlds biggest culinary arena’s, New York city, so that I could attain the most valuable kitchen experience available. An intense 10 plus years in the kitchen trenches of Manhattan gave me just what I was looking for. In that time I worked alongside extraordinary chefs that include David Bouley, David Burke and Terrence Brennan in prestigious kitchens such as Bouley Bakery,Park Ave Caféand Picholine. In less than 5 of those years I became a Chef de Cuisine creating and managing my own menus and kitchens.
I spent years creating food based on French fundamentals and then stretching them to marry two or more different regional styles in the ever popular contemporary cuisine era. I began to feel the loss of the foods“purity” and ever distant from the ingredients. This developed an interest in creating seemingly uncomplicated dishes from extraordinary raw materials. This path naturally lead me to Italian cuisine and four months of intense training in the countryside of Tuscany in Florence, Italy, right into the bloodline of the regional style.
I connected the same desire to bring my food closer to the ingredients to the east coast seasonal cuisine. I have always established strong relationships and harnessed the knowledge and products of many local growers, fishermen, and ranchers to infuse the menu with dishes that found themselves as close to the raw ingredients as they possibly could be.
A long time student of wine, Jonathan loves elegant wines that embody the harmony and terroir particular to a place. Born and raised in upstate New York, Jonathan is a twenty year veteran of the Albany restaurant industry. Earlier in his career, Jonathan worked alongside Paul’s wife Susan. Later and more recently, Jonathan worked as Fine Wine Manager at the Wine Bar and Bistro in Albany, pairing wines with tasting menus.