Chef Brad Kilgore, a Kansas City native, discovered his passion for cooking at a young age, training at the Broadmoor Technical Center and Johnson & Wales University before refining his craft in Chicago at the three-Michelin-starred Alinea under Grant Achatz and L2O under Laurent Gras. His career has been marked by critical acclaim, from earning Forbes Five-Star recognition at Azul in Miami—the first in Florida’s history—to leading award-winning kitchens at the St. Regis Bal Harbour and opening Alter in Miami, which garnered national and international accolades including Food & Wine’s Best New Chef in America and multiple James Beard nominations.
 

Kilgore has since built an influential portfolio through the Kilgore Culinary Group, overseeing acclaimed concepts across Miami, San Francisco, and internationally, while serving as Culinary Director at The Concours Club and leading major hospitality partnerships with Rosewood Hotels, including projects in Florida, Honduras, Mexico, and beyond.

About The Art of Wine Series
The Art of Wine Series at Café Boulud The Bahamas is a curated dining experience that celebrates the harmony between fine cuisine and exceptional wines. Each evening brings together thoughtfully crafted menus, distinguished wine pairings, and visiting culinary talent, creating an intimate exploration of flavor, craftsmanship, and storytelling. Set within the refined ambiance of Café Boulud, the series invites guests to savor wine as an art form, guided by expertise, seasonality, and a sense of place.
 

Starters
Gougeres

shaved beef carpaccio, whipped ricotta, fennel pollen, chive sprouts

Tuna ‘nduja

calabrian kosho, crispy rice, eel sauce, nori

Formaggi Zeppole

white balsamic & shoyu vinaigrette

1st Course

Tuna Sashimi

roasted garlic dashi, green olive granita, mustard oil, fresh wasabi root

2nd Course

Fuji-san Brioche

tomato-miso, sesame, umami butter

The Soft Egg (for two)

sea scallop & gruyere espuma, truffle pearls, chive

3rd Course

Grouper “Coral Reef”

black rice, shoyu hollandaise, sea lettuces, serrano chili, dill

4th Course

Peppercorn Short Rib

telicherry peppercorn glaze, roasted pineapple jam, heart of pomme puree

5th Course

Tira-miso

dark chocolate, miso butterscotch, marsala sabayon