Meet the Chef
Hailing from Kansas City, Chef Bradley Kilgore worked and trained in Denver, Italy and Chicago, before planting his feet in Miami. In Chicago Chef Kilgore worked at world renowned restaurant Alinea before leaving to open L2O under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars.
Upon arriving in Miami, Kilgore set his sights on the famed restaurant Azul in the Mandarin Oriental Hotel and in Azul was awarded 5 Stars from Forbes Travel guide in 2013. Chef Kilgore moved on to the St. Regis Bal Harbour as Executive Chef under Jean Georges Vongerichten at J&G Grill, where Chef Kilgore and his team were given 4 Stars from the Miami Herald, the only restaurant that year to achieve such status.
Eventually, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There he offers Progressive American cuisine, highlighting indigenous Floridian. Alter has received numerous accolades including 4 stars from the Miami Herald in 2015, ‘Restaurant of the Year’ by Eater with Chef Kilgore being named ‘Chef of the Year’ by the same publication. In 2016 Bradley was named ‘Best New Chef’ in America by Food & Wine Magazine, later that year Alter was named semifinalist for the prestigious James Beard awards in the category Best New Restaurant. He serves as Culinary Director for the Adrienne Arsht Center where he opened his Italian-based signature restaurant Brava by Brad Kilgore.
His latest project is members-only restaurant Verge, at the exclusive automotive club: The Concours Club where he is Culinary and Food and Beverage Director.
Watch the Class:
Linguine Shrimp Diavolo
- 1 28oz can of whole tomatoes
- 1 tbsp crushed Red chili flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 whole bulb of fresh garlic
- 1 lemon
- 1 bunch of italian or flat leaf parsley
- 1 stick of unsalted butter or margarine
- 4 oz of grated parmesan cheese
- 1 lb of dried linguine
- 12 medium sized shrimp (uncooked)
- Cut the chicken breasts in half lengthwise and season with salt and pepper.
- Put a pot of boiling water on the stove with a hand full of salt; have your colander or strainer ready in the sink
- Drain the juice from the tomatoes but save the juice.
- Cut the tomatoes in long strings
- Melt the butter or margarine in a wide saute pan on medium-low heat, not too hot so it doesn’t brown or burn
- Thickly slice garlic, add to pan, and stir for 1 minute
- Next, peel and clean your shrimp if the ones purchased still have their shell.
- Add your shrimp and cook gently for 1 minute then turn them over
- Drop your dried linguine pasta to the boiling water and boil for 7 minutes
- Add a pinch or more of the crushed red chili flakes to your shrimp pan (based on how spicy your family likes it)
- To finish the sauce add the tomatoes and cook gently on very low heat until the pasta is finished
- Once the pasta is fully cooked 7-10 minutes, pour the pasta water through the colander and strain out the excess water
- Put the noodles into your sauce pan and add half of the parmesan cheese, the chopped parsley, and the lemon juice, stir gently until it all comes together
- Taste for salt, spiciness before plating
Portion out the noodles and evenly distribute the shrimp on top of the noodles. If anyone wants it spicer they can sprinkle more chili flakes on top. Finish the pasta with the remaining parmesan cheese.
- Colander or strainer
- Dry measuring spoons