CulinaryOffice & Admin
Brad Kilgore
Owner & Chef | Kilgore Culinary Group
Experience
2025 - Present
Chef & Co-Owner
AmaJackson Square, SF
2024 - Present
Chef & Co-Owner
OCN Puerto Escondido RestaurantPuerto Escondido, Mexico
2024 - Present
Chef & Co-Owner
Cafe SebastianSan Francisco, CA
2024 - Present
Chef & Co-Owner
CIMASan Pedro Sula, Honduras
2024 - Present
Food & Beverage Partner
The RaleighMiami, FL
2024 - Present
Food & Beverage Partner
Rosewood Hotels & Rosewood Residences
2023 - Present
Chef Co-Owner
Oise RistoranteMiami, FL
2023 - Present
Co-Owner
Pizza Freak Co.
2020 - Present
Culinary Director
The Concours ClubMiami, FL
2013 - 2015
Executive Chef
J&G GrillMiami, FL
2010 - 2011
Executive Sous Chef
EPICChicago, IL
Education
2002 - 2002
Broadmoor Technical Center
Overland Park, KS
Advice from Brad Kilgore
Quotes about career path, skills, and teamwork from an industry leader.
Maintaining a work-life balance in this industry is always a challenge.
Lucky for me my wife, Soraya, is also in the business so she understands the commitment. She also has her own business in the Design District so we get to see each other throughout the day - we also make sure to make time for us.
Sometimes the things that cannot be categorized are the most important when hiring new team members.
If someone truly wants to work with you and your team, that desire can often be more important than experience.
I find inspiration in so many things, nature, art, play on words.
I really like to travel. It's not only the new experiences but the time, it allows my brain to relax and let the ideas flow. I have actually created a dish that was inspired by what I saw out of the window of an airplane. Parmesan Clouds with White Asparagus and Black Truffles.
My team is one thing I can’t live without - they are what I am most proud of in my brand.
Everyone can have a voice and we work together to create great experiences for our guests.
Some trends I look forward to this year (2019) are:
Koji aging - not only meats but using it to cure vegetables, vegetable based miso, vegan and plant-based cheeses, extruded pasta with intense flavors, more barbecue. All of these things take a lot of time and build incredible flavor.
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