Posted by Tarin on 23rd Jan 2014

Current Position:  Executive Chef

Company Affiliation: Four Seasons Hotel Miami & EDGE Steak and Bar

Social Handles For More from Chef Brooks: @Brookschef – Twitter and Instagram; @EdgeMiami – Twitter, @FSMiami – Twitter and Instagram

Executive Chef Aaron Brooks at Four Seasons Hotel Miami & EDGE Steak and Bar
Exec Chef Aaron Brooks at Four Seasons Hotel Miami & EDGE Steak and Bar

RestaurantWare Interviewer: Explain your food philosophy in 10 or fewer words.

Chef Brooks: I have the utmost respect for quality of product. My food is based around that. Treat good quality product with respect and great technique and your food will speak for itself.


RestaurantWare Interviewer: What is your most unique attribute as a food professional?

Chef Brooks: Unique… that’s a tough one. I would have to say my palette is my most valuable. If something ever happened to that, I’d be in real trouble.


RestaurantWare Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve ever created.

Chef Brooks: Working for a luxury brand, I have had so many opportunities that have wowed myself and the guests. The most recent one was at a VIP reception in a private residence. Whilst the surroundings were nothing less than spectacular, there was a small bite I did consisting of a baby heirloom potato filled with Black River Caviar. The potato was skewered with a small pipette filled with horseradish infused buttermilk. As the guests ate the potato and caviar they squeezed the sauce from the pipette into their mouth. Whilst the flavors were very classical, the mode of delivery was rather unique. Everyone loved it!


RestaurantWare Interviewer: What is the most underrated kitchen product or food item?

Chef Brooks: A good frypan. Spend the money and buy the best you can afford. All-Clad have some amazing pieces of equipment and you can’t go wrong with a good stainless steel frypan. It will last an eternity.


RestaurantWare Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer?

Chef Brooks: Here at EDGE the product on our menus is driven with a Farm-to-Table philosophy. We work hard to source proteins and produce from as many local farms and purveyors as possible. I believe wholeheartedly in reducing one’s carbon footprint. So I source as much as I can from local or domestic producers.


RestaurantWare Interviewer: RestaurantWare is about providing a stylish presentation for food, explain your approach to plating and tablescapes.

Chef Brooks: First and foremost food must taste great! Folks tend to eat with their eyes so to speak so I want to make sure our food is just as visually pleasing as it tastes. I don’t like to over complicate things from a flavor perspective or how the food is presented. It needs to be approachable and familiar in ways. I draw inspiration from many angles, cultural, seasonal, trends, whilst all the time working to keep the integrity of the product paramount.


RestaurantWare Interviewer:  List one tip that you would give to a DIY entertainer or at home chef who might need some professional inspiration to take a gathering to the next level.

Chef Brooks: Buy the best possible product you can and use correct technique. Season correctly and taste as you go. Take your time and enjoy what you do, after all, it’s just cooking!


RestaurantWare Interviewer: What is the BEST thing you’ve eaten recently?

Chef Brooks: The soft polenta at Scarpetta at the Fontainebleau was pretty amazing. Scott Conant and Nina Compton are doing great stuff there!

 -By RestaurantWare’s CMO Jamil Bouchareb, follow the RestaurantWare brand on Twitter: @bambooware