Aaron Brooks

MIAMI, FLORIDA

EDGE Steak & Bar at Four Seasons Hotel Miami Executive Chef Aaron Brooks is passionate about his profession.

A native Australian, Brooks’ nine-year journey around Four Seasons kitchens from Vancouver to Boston has orbited around cultures and cuisines, from Pan-Asian to New England. At EDGE, he finds culinary inspiration in the Latin influence with its bright and fresh flavours: tartares spiked with Peruvian aji Amarillo, citrusy ceviches and earthy chorizo croquetas.

His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques.

“Our menu is healthy and approachable. We want our guests to feel satisfied without being overwhelmed,” says Brooks of the driving culinary philosophy.

Food and wine are constantly on Brooks’ mind, even when he runs the ING Miami Half Marathon or plays golf. When he’s not in the kitchen, you’ll find him sourcing local ingredients, checking on his hot-pepper and herb garden on the restaurant’s 7th floor terrace, or cooking at home with his family.

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Chef's Tricks of the Trade: Chef Fest 2014

A snapshot into the Four Seasons Hualalai Food & Wine festival, Chef Fest 2014, featuring over half-a-dozen celebrity chefs, and Tealeaves ICONS. The event featured interactive cooking classes, high-profile wining and dining, and an array of innovative dishes inspired by local produce, the Tealeaves luxury tea blends, and the chef icons' global backgrounds in culinary. Part of the Four Seasons Food & Wine Global series, this year's magnificent beachside setting made for a picturesque backdrop filled with tantalizing tastes, world-acclaimed chefs, and regarded culinary partners in wine, tea, and spirits.