Exploring the Multi-Cultural Influences of Chef Brad Kilgore’s Food
In today’s episode, I talk to Chef Brad Kilgore, the Miami-based chef who has been named “Best New Chef in America” by Food and Wine Magazine. His Florida-American cooking style blends multi-cultural elements that have helped put his food on the map in Miami and beyond.
You’ll hear about Kilgore's childhood memories and how they influence his cooking. You'll also hear about the culinary journey that has inspired his innovative style of cooking. He shares the details of his new restaurant MaryGold’s Brasserie, his approach to cocktail pairing, and the vibrant food scene in Miami.
What you'll learn from Chef Brad Kilgore
The smells that remind him of his childhood 3:33
The story of his first recipe 4:09
How he got started in the restaurant business 5:12
Harnessing his creative gifts through food 6:42
His culinary influences throughout life 7:08
How his wife helped him on his journey 9:02
What he learned during his time in Italy 9:39
The culinary concepts at Marigold 11:27
What classic European food is missing 14:01
His favorite style of cooking 17:23
How travel experiences inspire his food 18:47
His most current culinary influence 21:16
How he explains the sensation of umami 22:07
Using pastry techniques to create savory dishes 23:17
How the Wynwood Food Program began 26:27
What you can find at Mary Gold’s Brasserie 27:30
The multi-cultural influences he incorporates 29:49
Creative duality in the form of a dirty martini 32:57
The growing Miami food scene 34:11
What it’s like to be a chef 38:40
Advice to aspiring chefs 39:53
Top restaurants in Miami 41:39
His guilty pleasure food 43:31
Most inspiring cookbooks 44:08
Kitchen pet peeves 44:38
Must-have condiments 45:32
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes taking place in Miami
Don't miss out on the chance to hear from other talented chefs and gain insight into the cuulinary world in Miami. Check out the link below for my conversation with Pastry Chef Antonio Bachour.
Conversation with chef Antonio Bachour
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
It's a harsh world out there. And there are some people that want you to succeed, and I want my team to succeed. But there are also other people that want you to get in line and follow their path. And I didn't realize that at a young age, I thought everyone was out to help each other. Maybe I was a little naive.
Click To Tweet
I want to give you something you might recognize, maybe have an element of nostalgia or recognizability. But on the palate and presentation, it's new.
Click To Tweet
You do need to manifest because if you want to be a restaurateur or the owner of your restaurant, it's not going to happen during dinner service on the hotline. You’ve got to get out of your bubble or your circle and knock on doors and let people know that's what your goals are.
Click To Tweet
I think chefs are somewhat responsible for supporting their local communities and sourcing locally when it's good and when it's quality and when it's in season.
Click To Tweet
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Chef Brad Kilgore
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You’ll hear about Kilgore's childhood memories and how they influence his cooking. You'll also hear about the culinary journey that has inspired his innovative style of cooking. He shares the details of his new restaurant MaryGold’s Brasserie, his approach to cocktail pairing, and the vibrant food scene in Miami.
What you'll learn from Chef Brad Kilgore
The smells that remind him of his childhood 3:33
The story of his first recipe 4:09
How he got started in the restaurant business 5:12
Harnessing his creative gifts through food 6:42
His culinary influences throughout life 7:08
How his wife helped him on his journey 9:02
What he learned during his time in Italy 9:39
The culinary concepts at Marigold 11:27
What classic European food is missing 14:01
His favorite style of cooking 17:23
How travel experiences inspire his food 18:47
His most current culinary influence 21:16
How he explains the sensation of umami 22:07
Using pastry techniques to create savory dishes 23:17
How the Wynwood Food Program began 26:27
What you can find at Mary Gold’s Brasserie 27:30
The multi-cultural influences he incorporates 29:49
Creative duality in the form of a dirty martini 32:57
The growing Miami food scene 34:11
What it’s like to be a chef 38:40
Advice to aspiring chefs 39:53
Top restaurants in Miami 41:39
His guilty pleasure food 43:31
Most inspiring cookbooks 44:08
Kitchen pet peeves 44:38
Must-have condiments 45:32
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes taking place in Miami
Don't miss out on the chance to hear from other talented chefs and gain insight into the cuulinary world in Miami. Check out the link below for my conversation with Pastry Chef Antonio Bachour.
Conversation with chef Antonio Bachour
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
It's a harsh world out there. And there are some people that want you to succeed, and I want my team to succeed. But there are also other people that want you to get in line and follow their path. And I didn't realize that at a young age, I thought everyone was out to help each other. Maybe I was a little naive.
Click To Tweet
I want to give you something you might recognize, maybe have an element of nostalgia or recognizability. But on the palate and presentation, it's new.
Click To Tweet
You do need to manifest because if you want to be a restaurateur or the owner of your restaurant, it's not going to happen during dinner service on the hotline. You’ve got to get out of your bubble or your circle and knock on doors and let people know that's what your goals are.
Click To Tweet
I think chefs are somewhat responsible for supporting their local communities and sourcing locally when it's good and when it's quality and when it's in season.
Click To Tweet
Social media
Chef Brad Kilgore
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