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Brad Kilgore      

Miami Chef; 2016 Food & Wine Best New Chef

Where: Alter, Miami 223 NW 23rd St.; 305-573-5996;

Why Kilgore is amazing: In an unassuming concrete building, in Miami’s up-and-coming Wynwood neighborhood, Kilgore is serving some of the country’s most brilliant and playful dishes. His version of cassoulet features mahimahi, with rye bread, smoked white beans and serrano ham jus.

Born: Lenexa, KS, 1986

Résumé: J & G Grill at The St. Regis, Azul at the Mandarin Oriental, Miami; Epic, Boka, Chicago

Education: Johnson & Wales University, Denver

Quintessential dish: Soft, barely poached local egg with Italian truffle pearls and scallop-and-Gruyère foam. "It’s a local soft poached egg at the bottom of the bowl hidden under a few layers. There’s a layer of dehydrated Gruyère cheese, some truffle pearls that mimic caviar—made from Italian truffles—olive oil, chives, and the main component is a very light scallop and Gruyère foam. For $10 more you can add caviar. I want guests to be able to enjoy something over the top without breaking their wallets."


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