Tucked away in the Wynwood neighborhood of Miami sits Chef Bradley Kilgore’s Progressive American restaurant, Alter. As the street art capital of Florida, Wynwood pulls in a hip crowd, and Bradley “wow’s” them with his well-priced fine-dining experience. In numerous interviews, Kilgore has expressed his goal to develop a restaurant that people wanted to eat at because they were hungry and wanted good food, not because it was a fancy restaurant they could only afford once a year.
From a young age, Brad Kilgore has had a love for cooking and the drive necessary to become a truly great chef. He worked and trained in Denver, Italy, and Chicago before planting roots in Miami. In Chicago, he worked at Alinea before opening L2o under Chef Laurent Gras. Both restaurants were awarded the prestigious three Michelin stars, classified by the Michelin Guide as meaning “exceptional cuisine, worth a special journey”.
After some cold winters in Chicago, Kilgore made the move to the Miami restaurant scene. At the Mandarin Oriental Hotel’s “Azul”, he served as Sous Chef and helped land the restaurant a five-star rating from the Forbes Travel Guide. He then went on to become Executive Chef at world-renowned Chef Jean Georges Vongerichten’s J&G Grill at the St. Regis Bal Harbor, where he earned the restaurant a 4-star rating from the Miami Herald. It was here that Brad Kilgore was able to establish himself as a top-notch chef, from which he would move on to open his own venture, Alter.
In the summer of 2015, Kilgore followed his gut and opened Alter, focusing on responsibly sourced, Floridian ingredients. Between the rich seafood, meats, fruits, and vegetables, Chef Kilgore uses vibrant colors, spices, and techniques to highlight each unique ingredient. No matter what restaurant review article or foodie blog you visit, each one will list Alter’s “soft egg” as its quintessential dish. The dish is served in a shallow bowl filled with surprising layers; at the bottom lies a soft poached egg, topped with a Gruyère cheese crisp, Italian truffle pearls, and blanketed in a scallop-and-Gruyère foam. Brad Kilgore’s unique approach to food immediately launched Alter as one of Miami’s best restaurants, earning a four-star review from the Miami Herald, making Kilgore the only chef to ever receive four stars twice.
Chef Bradley Kilgore simply loves food, and he’s used that passion to help inner-city kids develop the same love and work ethic. He signed on to be a “food truck consultant” for Vibe 305, a food truck operated by kids from Empowered Youth. Brad has served as a mentor for these young men, teaching them classic recipes with his own personal flair. They have been able to travel around to different events serving unique dishes like bacon-wrapped hot dogs with kimchi guacamole, short-rib Reuben sandwiches, and other major hits. Kilgore has worked extremely hard for his success and has used that positive influence to help give kids the chance to do the same.
James Beard Foundation
Chef Kilgore is no stranger to the James Beard Awards. Soon after its opening in 2015, Alter was a named a semifinalist in the category Best New Restaurant. In 2016 and 2017, Kilgore was named a semifinalist in the category Rising Star Chef of the Year. Finally, in 2018, he was nominated for Best Chef in the South. Kilgore excels at making flavorful culinary delicacies available to the everyday person. His focus on local, seasonal ingredients matches perfectly with the mission of Corporate Essentials’ catering division, Martin + Fitch, to bring high quality, seasonal fresh food to the world of office catering.
About Martin + Fitch Catering
Whether an office is looking to supply food for an occasional workplace party, a regular Friday happy hour or everyday lunches, Martin + Fitch can service your needs. With menus changing daily and inspired by the seasons, Martin + Fitch can provide delicious, better-for-you meal options for your employees. In addition, from photo shoots and drop off catering, to large full-service events, Martin + Fitch can help you choose your venue, hire staff and design the space.