Brad Kilgore
Owner & Chef of Kilgore Culinary Group and Food & Beverage Partner for Rosewood Hotels & Rosewood Residences
“I took my first culinary class in high school, at Broadmoor Technical Center in Overland Park, Kansas. My teacher Bob Brassard told me always to taste your food, which always stuck with me. Bob has been my mentor most of my career and is still an instructor for the program that has since been accredited as the top high school culinary program in the US.„
EXPERIENCE
EDUCATION
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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