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Four Seasons Hotel & Residences Fort Lauderdale Announces Its Summer Chef Collaboration Series with Award-Winning Chefs



Rated among the best of Fort Lauderdale restaurants, Evelyn's Fort Lauderdale at Four Seasons Hotel and Residences Fort Lauderdale is where coastal Florida cuisine meets Eastern Mediterranean flavours. With a focus on the concept of “gathering around the mezze table,” Chef Brandon Salomon has always based his menu design in discovery, intrigue, and curiosity and he continues this practice by hosting spirited collaborations with some of the nation’s most talented chefs.


The series will begin on June 25, 2024 with guest chef and Kansas City native Brad Kilgore of Kilgore Culinary. Recently named Best New Chef in America by Food & Wine Magazine and nominated for multiple James Beard Foundation awards including Rising Star Chef of the Year and Best Chef South, the Evelyn’s team is thrilled to offer this collaboration dinner highlighting one of Miami’s most celebrated and award-winning chefs and welcoming him to Fort Lauderdale with an innovative four course menu designed with individual plates and others more geared for sharing as well as a wine pairing from Jordan wines.


Next, on July 14, 2024, Evelyn’s will be welcoming hypercreative pastry chef Antonio Bachour, awarded Best Pastry Chef in the World in 2018 and 2022 as well as Top 10 Pastry Chefs in America, for a memorable brunch experience featuring some of Bachour’s intricate pastry designs. With a shared Puerto Rican and Lebanese heritage, the brunch will celebrate the colourful tropical flavours seen throughout South Florida and the Caribbean as they intersect with the Eastern Mediterranean heritage of Evelyn’s. The menu will be a prix-fix style brunch offering with brunch cocktails and bubbles by Ferrari Trento 1902.


Closing the series on August 27, 2024 for National Wellness Month, Chef Brandon alongside Farmer Lee Jones and Chef Jamie Simpson of The Chef’s Garden will be exploring “food as medicine” with an innovative menu highlighting the visual and sensory storytelling at Evelyn’s alongside The Chef’s Garden’s dedicated approach to sustainable agriculture. A unique beverage pairing will be provided by Lead Mixologist Matthew Dress, who shares his hometown with that of The Chef’s Garden - near the picturesque shores of Lake Erie, Ohio. Matthew will explore the artistry of zero proof cocktails and mocktails as a unique pairing to the wellness forward menu.


With the option of booking individually or as a package price for all three Summer Chef Collaboration Experiences, each menu will focus on diverse and innovative cuisine, locally sourced ingredients, and expertly prepared dishes, unfolding a culinary journey of epic proportions.


About Chef Brandon Salomon


A native of Long Island, New York, Chef Brandon Salomon fell in love with cooking at a young age. After training at The Culinary Institute of America in Hyde Park, he worked at acclaimed restaurants and hotels in New York, Florida, and San Francisco. In 2015, he joined Four Seasons Resort Palm Beach, where he played a major role at the signature restaurant, Florie’s, helmed by Michelin-distinguished Chef Mauro Colagreco. Now in Fort Lauderdale, Chef Salmon is bringing the flavours of the Mediterranean to Evelyn’s.


More on Chef Brad Kilgore


Chef Brad Kilgore was born and raised in Kansas City, Missouri. His interest in the culinary arts began at an early age, attending high school at the renowned Broadmoor Technical Center and continuing at Johnson and Wales University. Chef Kilgore’s career took off after moving to Chicago and working at two 3-star Michelin-rated restaurants. Kilgore moved to Miami in 2011 where he worked at the first Florida restaurant to be awarded 5 stars by Forbes Travel Guide in 2013. In 2015, Kilgore opened his first restaurant Alter in the art-focused Wynwood district of Miami.


He created a progressive American menu garnering national and international recognition. He highlighted Floridian ingredients and served an exquisite 15-course tasting menu. Alter received 4 stars from the Miami Herald, making Kilgore the only Chef to receive the award twice and was named Restaurant of The Year by Eater; featured in San Pellegrino’s World’s 50 Best, and nominated for Best New Restaurant by the James Beard Foundation. Kilgore was named Best New Chef in America by Food & Wine Magazine and nominated for multiple James Beard Foundation awards including Rising Star Chef of the Year and Best Chef South. Chef Kilgore also opened BRAVA, a contemporary Italian restaurant within Miami’s Adrienne Arsht Center, and the first two restaurants in the Design District, Kaido and Ember. In 2022, Kilgore returned to Wynwood where he originally helped define the Miami food scene and opened MaryGold’s, a Floridian brasserie.


More on Chef Antonio Bachour


Chef Antonio Bachour grew up in Puerto Rico and was hooked on a pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years to honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search of a better place to continue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as an executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.

In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’Ecole Valrhona and that same year he was selected as one of the Top 10 Pastry Chefs in America plus was a finalist in the 2011 International Chef Congress Pastry Competition.


More on The Chef’s Garden


The Chef’s Garden has been delivering specialty products with optimum shelf life, quality, flavour and nutrition direct from the farm to the world’s most discriminating chefs for over 30 years. Under the guidance of Lee Jones, and Bob Jones Jr. – who follow in the footsteps of their father Bob Jones Sr. - The Chef’s Garden employs traditional regenerative farming methods combined with innovative technology to stay on the leading edge of the produce business.

Even though the farm was built on a foundation of traditional farming methods that have served our grandfathers well for decades, they are also focused on perpetually innovating and developing new products that help them remain the leading grower of artisanal produce in the nation and serves to foster a deep and abiding relationship of respect and collaboration with chefs that they have worked with around the world.


Price list for the Summer Chef Collaboration Series experiences, per person:



Reservations are available on Open Table or by calling +1 754 336 3100.


ML Staff. Courtesy of Four Season Hotel

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