MIami's Brad Kilgore displays an easygoing demeanor beneath which resides a precise and driven chef. When Brad and his colleagues hosted Andrew for a book event last fall at the Arlo Hotel Wynwood (home of Brad's MaryGold's Brasserie), the two of them sat down to record this interview. In it they discuss myriad subjects including Brad's adoption of the principles of Molecular and Modernist Cuisines, his time in some of the best restaurants in Chicago, and his plans for the future, including Pizza Freak Co., an already launched direct-to-doorstep frozen pizza venture. 

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!