Rising Star Chef Brad Kilgore of Alter - Biography

Miami, FL

August 2016

One of Brad Kilgore’s earliest memories of cooking on his own—back in third grade—was mistaking “tsp. of salt” for “tbsp.” in a brownie recipe. By age 12, he was making pancakes and French toast at a diner in Overland Park, Kansas. Kilgore eventually enrolled in culinary arts classes at Broadmoor Technical Center under chef and mentor Bob Brassard, while working at a local country club. After a trip to Tuscany, Kilgore continued his studies at Johnson & Wales University in Denver, where he worked at restaurant Tante Louise. Graduation called Kilgore once more to Italy to cook in a kitchen in the northern countryside.

Back home, he joined the kitchen of Celina Tio’s American Restaurant in Kansas City and then headed east to Chicago, where he worked for Grant Achatz at Alinea and then L2O with Laurent Gras. After spending time at Boka, Kilgore opened Epic as executive sous chef, which earned three stars from The Chicago Tribune. 

The plaudits followed Kilgore to Miami. Azul earned five stars from Forbes when he was sous chef, and the J&G Grill earned four stars from the The Miami Herald when he was executive chef. Striking out on his own in 2015, Kilgore opened Alter in Miami’s Wynwood neighborhood. One of the most exciting and progressive eateries in the country, Alter was The Miami Herald’s “Restaurant of the Year” and a semi-finalist for James Beard’s “Best New Restaurant.” Kilgore was also named a 2016 StarChefs Rising Star Chef and a Food & Wine “Best New Chef.” Later this year, he will open a second restaurant, Brava, in Miami’s Adrienne Arsht Center for the Performing Arts. 

Back home, Kilgore made it his mission to work for the best chefs who would hire him. He joined the kitchen of Celina Tio’s American Restaurant in Kansas City and then headed east to Chicago, where he worked for Grant Achatz at Alinea and then L2O with Laurent Gras. After spending time at Boka, Kilgore opened Epic as executive sous chef, which earned three stars from the Chicago Tribune. 

The plaudits followed Kilgore to Miami. Azul earned five stars from Forbes Travel Guide when he was sous chef, and the J&G Grill earned four stars from the The Miami Herald when he was executive chef. Sensing the opportunity to establish roots in Miami, Kilgore opened Alter in 2015. The Wynwood restaurant is one of the most exciting and progressive eateries in the country. It won The Miami Herald’s “Restaurant of the Year” and was a semi-finalist for James Beard’s “Best New Restaurant.”