52 min
Chef Brad Kilgore on Crafting a Culinary Empire in Miami and Launching a Gourmet Frozen Pizza Venture The meez Podcast
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- Entrepreneurship
#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time.
We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.
Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.
We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.
For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.
Where to find Brad Kilgore:
InstagramLinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)
In this episode, we cover:
(04:18) All about Brad Kilgore
(06:25) What's up with Miami Roosters?
(07:46) How Miami has shaped Brad as a chef
(12:09) How being a dad has changed the way Brad works
(16:41) South Beach Food and Wine Festival
(19:10) Frozen Pizza and Pizza Freak Co.
(26:14) How Brad maintains consistency
(31:53) R&D and receiving feedback from Brad's team and his customers
(38:58) How Brad handled his closures during COVID
(45:52) What makes Brad angry
(47:59) What Brad does when he's not cooking and final thoughts
#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time.
We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.
Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.
We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.
For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.
Where to find Brad Kilgore:
InstagramLinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)
In this episode, we cover:
(04:18) All about Brad Kilgore
(06:25) What's up with Miami Roosters?
(07:46) How Miami has shaped Brad as a chef
(12:09) How being a dad has changed the way Brad works
(16:41) South Beach Food and Wine Festival
(19:10) Frozen Pizza and Pizza Freak Co.
(26:14) How Brad maintains consistency
(31:53) R&D and receiving feedback from Brad's team and his customers
(38:58) How Brad handled his closures during COVID
(45:52) What makes Brad angry
(47:59) What Brad does when he's not cooking and final thoughts
52 min