Aaron Brooks

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In September 2011, Aaron Brooks joined Four Seasons Hotel Miami as Executive Chef. As opening chef of the hotel's statement restaurant, EDGE, Steak & Bar, Chef Brooks showcases a modern take on the traditional steakhouse.

"Aaron is passionate about his profession," said Dan Normandin, General Manager of Four Seasons Hotel Miami. "He's the driving force behind EDGE's place as a premier food and beverage operation in South Florida and Four Seasons Hotels."

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 flavors from tartares spiked with Peruvian aji Amarillo to 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.

Since joining Four Seasons Miami, Chef Brooks has performed in renowned forums, including the prestigious James Beard House, Food & Wine Classic in Aspen and South Beach Wine and Food Festival. A local feat, he beat out five of Miami's top culinary masterminds to win Prince of Porc in the Miami regional Cochon555. Additional accolades include being named the only culinary professional in Brickell Magazine's 2013 "Top 20 Under 40" list as well as one of Miami New Times' top Tastemakers who have helped shape the Miami food scene into what it is today.

When he's not in the kitchen, you'll find Brooks sourcing local ingredients, checking on his vegetable and herb garden on the restaurant's 7th floor terrace or cooking at home with his family.

In September 2011, Aaron Brooks joined Four Seasons Hotel Miami as Executive Chef. As opening chef of the hotel's statement restaurant, EDGE, Steak & Bar, Chef Brooks showcases a modern take on the traditional steakhouse.

"Aaron is passionate about his profession," said Dan Normandin, General Manager of Four Seasons Hotel Miami. "He's the driving force behind EDGE's place as a premier food and beverage operation in South Florida and Four Seasons Hotels."

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 flavors from tartares spiked with Peruvian aji Amarillo to 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.

Since joining Four Seasons Miami, Chef Brooks has performed in renowned forums, including the prestigious James Beard House, Food & Wine Classic in Aspen and South Beach Wine and Food Festival. A local feat, he beat out five of Miami's top culinary masterminds to win Prince of Porc in the Miami regional Cochon555. Additional accolades include being named the only culinary professional in Brickell Magazine's 2013 "Top 20 Under 40" list as well as one of Miami New Times' top Tastemakers who have helped shape the Miami food scene into what it is today.

When he's not in the kitchen, you'll find Brooks sourcing local ingredients, checking on his vegetable and herb garden on the restaurant's 7th floor terrace or cooking at home with his family.