Aaron Brooks, Executive Chef

Aaron Brooks

Executive Chef

Aussie native, Aaron Brooks made his way to Miami to launch the modern steakhouse EDGE Steak & Bar in November 2011.   A journey that took him from the Gold Coast to Vancouver and then Boston, Brooks has orbited around cultures and cuisines, from Pan-Asian to New England.  Passion about his profession, he finds culinary inspiration from each destination, offering a sense of place with his cuisine. At EDGE he features Latin flavors and influences with its bright and fresh flavors: 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. The better-tasting natural grass-fed beef – from family-owned Creekstone Farms in Arkansas – comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. As for the seafood, “We go local with mahi, corvina, snapper, and stone crabs– they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.

Our menu is healthy and approachable. We want our guests to feel satisfied without being overwhelmed,” says Brooks of the driving culinary philosophy. “EDGE is not just a special occasion destination, but a place to come back to again and again,” says Brooks.

Since joining EDGE Steak & Bar, Chef Brooks has performed in renowned forums, including the prestigious James Beard House, Food & Wine Classic in Aspen and South Beach Wine & 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.  He’s been named the Miami "Lambassador" by Meat & Livestock Australia for his expertise and knowledge of Australia’s grass-feed lamb and beef products.  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.

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