Distinguished chef and restauranteur, Bradley Kilgore is rocking the culinary scene in Miami, running two of the cities hottest restaurants. Brava by Brad Kilgore, a true fine dining destination, is the signature restaurant at the Adrienne Arsht Center while Alter in the heart of Wynwood’s vibrant Arts District is shaking things up. If the 11 year-old Bradley, the one who started washing dishes in Kansas City in order to buy video games, could see himself now, I’m sure nothing but pure amazement would be felt. What the young chef felt was virtually unattainable; he is quickly grasping continued success at his fingertips along with his wife Soraya Kilgore the pastry chef at both restaurants. This teamwork is a huge part of his work ethic, a humbling trait for any star chef on the rise. Major players on that team along with his wife, are the staff at both hotspots. His repertoire includes stints at the James Beard Award winning, American Restaurant, under Celina Tio, as well as renowned restaurants Alinea, L2o, J&G Grill and Azul. His goal was to always work at the best restaurant in whichever city he was in, living in Italy, Denver and Chicago before ultimately landing in Miami.
As if running two of Miami’s top restaurants wasn’t enough, Kilgore, was recently named a Food & Wine Best New Chef in 2016 and recognized by the James Beard Foundation in not one but two categories: Best New Restaurant and in the category for Rising Star Chef of the Year and honor for any young chef, making waves.
Alter has been on the radar for many foodies and culinary enthusiasts since opening their doors. Without any PR or pushy ads, Alter has quickly jumped on the radar for their innovative and approachable fine dining. Known for their seasonal and local cuisine, their tasting menus are one of a kind. Chef Kilgore sees every dish as an edible work of art and focuses on taking a modern approach to classics at Alter. He mentioned he favors “aggressive flavors,” adding layers to his dishes to make them pop, noting a single flavor combination can inspire an entire dish. He looks forward to seeing Miami’s emerging up and coming foodie and chef scene thrive. While mentioning fellow Wynwood neighbors Jugo Fresh and The Salty Donut, he hopes to see independent chefs and restaurateurs in Miami take off and grow.
Chef Kilgore wants diners to walk away from a meal feeling intrigued and to still be thinking about the dish a day or a week from their visit. Whether it’s treating a simple root vegetable, like the beet as “meat,” or turning mushroom into glass or even creating a fluke mosaic, which took the chef a year to perfect; his out of the box creations will keep diners guessing and wanting more each visit.
Although his private SOBEWFF Cobaya Dinner featuring friends Jeremiah Stone & Fabian von Hauske at Azul quickly sold out, you can luckily make a reservation at Alter or Brava.
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