Ember is a wood-fired American bistro focusing on classic and modern take on classic fare, wood-fired dishes, smoke laden meats, pastas and shareable sides. Focusing on dishes not traditionally found on the grill, Kilgore has created a flavorful spin for this new restaurant.
Chef Bradley Kilgore was born and raised in Kansas City. After moving around to work and train in Denver, Italy and Chicago, he has now has planted 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. As Executive Sous Chef, Bradley then opened EPIC restaurant also in Chicago, which was named one of John Mariani’s Best New Restaurants of 2010.
After living in Chicago, Bradley made his move to Miami. Upon arriving in Miami, he set his sights on the famed restaurant Azul in the Mandarin Oriental Hotel. During his tenure Azul was awarded 5 Stars from Forbes Travel guide in 2013 from there, Chef Kilgore moved on to the St. Regis Bal Harbour as Executive Chef under Jean George 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.
In the Summer of 2015 Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There he offers Progressive American cuisine, highlighting indigenous Floridian ingredients as well as a 5, 7, 8 course tasting menu options, as well as a Chef’s table tasting menu experience. Alter received 4 stars from the Miami Herald in November of that year, making Chef Kilgore the only Chef to ever receive 4 Starts twice from the Miami Herald. Alter was also named restaurant of the year by Eater, and Chef Kilgore Chef of the Year for the 2nd year in a row.
In December 2018, Kilgore launched his restaurant group Kilgore Culinary with the opening of Kaido, an Asian and Japanese-inspired cocktail lounge located in Miami’s Design District, which is also home to ama, the hidden bar offering an exclusive amakase experience. The acclaimed culinary collective of Chef Brad Kilgore, will be opening Ember, in May 2019 below Kaido in Paradise Plaza. Ember will be a wood-fired American bistro focusing on classic and modern fare, wood-fired dishes, smoke laden meats, pastas and shareable sides.
In its opening year Alter was named semifinalist for the prestigious James Beard awards in the category Best New Restaurant, and Chef Kilgore in the category Rising Star chef of the year twice 2016 and 2017. Also, in 2016 Bradley was named Best New Chef in America by Food & Wine Magazine and Alter was named a Diners Discovery from San Pellegrino “The World’s 50 Best”. In 2019, Kilgore was became a five time James Beard Award Semifinalist. He is now also the Culinary Director for the Adrienne Arsht Center and has a signature restaurant Brava by Brad Kilgore.
Chef De Cuisine
Nick Graves is the chef de cuisine at the soon-to-open Ember in Miami’s Design District and will be working alongside Executive Chef and Kilgore Culinary owner Brad Kilgore.
Originally from Pawleys Island, South Carolina, Graves is not formally trained, but is self-taught with guidance from his mentor, chef Sean Brock, who specializes in Southern cuisine. As a young man, Graves was influenced by the grandfathers of Southern cuisine – James Beard Award winning chefs Louis Osteen and Frank Lee -whom he credits as his inspiration to become a chef.
Graves met his mentor, Sean Brock, while working in Charleston, South Carolina, which then led to him becoming a chef de partie at Husk in Nashville, Tennessee. Eventually, Graves found his way to New Orleans, where he worked at Commander’s Palace under famed Executive Chef Tory McPhail, and then worked as a research and development chef for the Rebel Restaurant Group under chef and restaurateur Phillip Lopez.
After New Orleans, Graves landed back in his home state, this time in Greenville at the foot of the Blue Ridge Mountains to take over as executive chef of Restaurant 17, a fine dining restaurant with a focus on local and responsible sourcing.
It was during his time in Charleston that Graves had a chance encounter with Brad Kilgore at Charleston Wine & Food Festival. From then on, Graves followed Kilgore’s career, admiring the chef’s passion and precision, and noting that everything Kilgore puts on a plate becomes art. Graves jumped at the opportunity to work with Kilgore and relocated from Greenville to Miami to become the chef de cuisine at Ember.
In his spare time Nick can be found riding his motorcycles and exploring his new city.