Aaron Brooks, Executive chef of Edge Steak & Bar
Why he’s Food 50: The Australian-born “Lambassador” has become Miami’s most active culinary ambassador.
Aaron Brooks has spent 15 years cooking at Four Seasons hotels, the past four years in Miami, where he was dispatched to open Edge Steak & Bar in 2011. While hotel restaurants tend to lose their, well, edge over time, Brooks keeps the place on the forefront of Miami’s culinary scene. The restaurant is as much of a draw for locals as it is for hotel guests.
They come for a Sunday brunch that’s among the best in town, featuring a Caja China-roasted whole pig that is not to be missed. They come for Brooks’ top-quality chops, including his beloved Australian lamb (the Aussie lamb council has bestowed him with the title of Miami “Lambassador”). They come for the feasts Brooks collaborates on with fellow chefs, like a recent Taco & Tequila Showdown (Brooks won with kangaroo asado tacos) and a poolside barbecue to celebrate Australia Day. Most of all, they come for Brooks, a gregarious host and outstanding chef who has become an integral part of Miami’s food community.
Where to find him: Edge Steak & Bar, 1435 Brickell Ave. (Four Seasons), Miami; 305-381-3190