Carysfort Kitchen • $125++
Australian Chef Aaron Brooks brought incredible energy from
Down Under to the menu at EDGE Steak & Bar at Miami’s Four
Seasons Hotel in 2011. He brings this same energy to grilling on the
There’s a lot more to an Australian cookout than shrimp, and Brooks has the chops to prove it.
At a young age, Brooks spent hours in the kitchen with his mother in his hometown of Sydney,
Australia and at the family’s fruit and vegetable stand where he was always experimenting with
local produce and new recipes. As his passion for the culinary arts grew, Brooks held stints
at various critically-acclaimed restaurants up and down the east coast of Australia before
accepting a sous chef position in Vancouver, Canada at the Four Seasons in 2002. Brooks
maintained his position for eight years before moving to the US to continue his journey as sous
chef at Four Seasons Boston in 2010.
Brooks’ nine-year journey through Four Seasons kitchens has orbited around cultures and
cuisines, from Pan-Asian to New England. Miami’s rich Latin influence now adds brighter flavors
to his dishes which update traditional steakhouse offerings with farm-to-table ingredients
treated with utmost care.
Since joining EDGE Steak & Bar, Brooks has participated 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 “Ambassador” by Meat & Livestock
Australia for his expertise and knowledge of Australia’s grass-fed lamb and beef products.
This class will be held outdoors so dress comfortably.
“Barbecue sauce is like a beautiful woman. If it’s too sweet, it’s bound to be hiding something.”
– Lyle Lovett
Cooking School Reservations: 305-367-5931