Our 2023 Culinary Masters

Chef Brad 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, Brad made his move to Miami. Upon arriving in Miami, he set his sights on the famed restaurant Azul in the Mandarin Oriental Hotel. Azul was awarded 5 Stars from Forbes Travel guide in 2013. 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 offered Progressive American cuisine, highlighting indigenous Floridian ingredients as well as a 5 and a 7 Chef’s table tasting menu experience. Alter received 4 stars from the Miami Herald in November of that year, making it the only restaurant to obtain this rating that year. Alter was also named restaurant of the year by Eater, and Chef Kilgore chef of the year by the same publication. In 2018 The James Beard foundation named him a finalist as Best Chef South and Alter was named a Diners Discovery from San Pellegrino “The World’s 50 Best”.  Brad’s new restaurant is Marygold’s Brasserie in Wynwood. He is also the Culinary Director of Verge at the The Concours Club, a world class motorsport resort featuring his signature Modern American cuisine. 

Wynn Las Vegas is pleased to announce award-winning food and beverage leader Christopher Lee as the resort’s new vice president of culinary operations and restaurant development. With more than two decades of experience in large-scale food and beverage management, Lee will oversee all aspects of the culinary programs across Wynn Las Vegas and Encore. “I’m thrilled to be joining the prestigious culinary team at Wynn,” said Lee. “My goal is for the resort to remain a leader in the food and beverage community not only through exemplary service and premium cuisine but also by enhancing creative and bespoke dining experiences that lead to memorable moments for our guests.” In his new role, Lee will be responsible for the conceptualization and operation of new and existing food and beverage spaces throughout the resort, ensuring Wynn remains at the forefront of innovation and trend developments in the culinary industry. Over his twenty years in the industry, Lee has received acclaim in his managerial positions, as well as in the kitchen. He is the recipient of the 2005 James Beard Award for “Rising Star Chef of the Year,” and received a James Beard Nomination for “Best Chef Mid- Atlantic” in 2006. That same year, Lee was also named as a “Best New Chef” by Food& Wine. Additionally, Lee has helmed two Michelin-starred restaurants – Gilt (New York, 1 Michelin Star in 2007; 2 Michelin Stars in 2008) and Aureole (New York, 1 Michelin Star in 2009). Most recently, Lee oversaw 125 hotels and 275 culinary venues as Accor Hotels’ Culinary and Food & Beverage Director for North and Central America.

Chef Mina and his collection of restaurants have been featured across national media outlets such as Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Robb Report, Travel + Leisure, and Wine Spectator. He has been a featured guest chef at the James Beard House on numerous occasions, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. 
Throughout his illustrious career, he has been honored with numerous accolades including a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s “Who’s Who of Food & Beverage” inductee (2013), Gayot’s Restaurateur of the Year (2011), Bon Appétit’s Chef of the Year (2005), and more.  Chef Adam Sobel is the Vice President of Concept Development and Chef/Partner at MINA Group. Sobel earned acclaim and success after graduating from the Culinary Institute of America in Hyde Park, NY, having trained under some of the greatest chefs in the world including Gunter Seeger, Charlie Trotter, Daniel Boulud and Guy Savoy. Adam moved to Las Vegas in 2003 to help create the James Beard Award-winning restaurant Bradley Ogden at Caesars Palace before moving on to become the chef de cuisine at Guy Savoy. In 2011, Sobel moved to Washington, DC to serve as executive chef at Chef Michael Mina’s Bourbon Steak, kickstarting his longstanding partnership with Chef Mina. In his current role at MINA Group, Sobel oversees culinary direction for the group’s 30+ restaurants across the U.S. and Dubai. Among his many awards and television appearances, Sobel was crowned the “King of Porc” at the prestigious Grand Cochon at Aspen Food and Wine. 

Chef Philip Tessier is an award-winning chef, author, and coach. He is the chef/partner at PRESS Restaurant in St. Helena, California, an acclaimed and Michelin-starred restaurant known for its modern, refined American fare on par with the commanding caliber of Napa Valley wines in its cellar. 
Philip was the first American chef to ever place on the podium at the biennial Bocuse d’Or Competition in Lyon France. In 2017, he coached the U.S. Team to victory. He recounted this journey in his book “Chasing Bocuse” published in October that same year.  

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