Evelyn’s Fort Lauderdale at Four Seasons Hotel and Residences Fort Lauderdale has garnered acclaim as one of the top dining destinations in Fort Lauderdale. Fusing coastal Florida cuisine with Eastern Mediterranean flavors, the restaurant embodies the concept of “gathering around the mezze table.” Chef Brandon Salomon, known for his approach centered on discovery and curiosity, continually explores new culinary horizons. He fosters this ethos through dynamic collaborations with some of the nation’s most esteemed chefs.
The Summer Chef Collaboration Series kicks off on June 25, 2024, featuring guest chef Brad Kilgore of Kilgore Culinary, hailed as America’s Best New Chef by Food & Wine Magazine. Kilgore, a nominee for prestigious James Beard Foundation awards, will join Evelyn’s team in crafting an innovative four-course dinner. The menu, blending individual plates with sharing options, will be complemented by a selection of Jordan wines.
Continuing on July 14, 2024, Evelyn’s will host renowned pastry chef Antonio Bachour, celebrated globally as the Best Pastry Chef in the World. Known for his intricate designs, Bachour will curate a brunch experience highlighting vibrant tropical flavors inspired by South Florida and the Caribbean, harmonizing with Evelyn’s Mediterranean heritage. The prix-fixe brunch will feature cocktails and bubbles by Ferrari Trento 1902.
Closing the series on August 27, 2024, in honor of National Wellness Month, Chef Brandon will collaborate with Farmer Lee Jones and Chef Jamie Simpson of The Chef’s Garden. They will explore the theme of “food as medicine,” crafting an innovative menu that tells a visual and sensory story. Lead Mixologist Matthew Dress, drawing inspiration from his hometown near Lake Erie, Ohio, will create an exclusive pairing of zero-proof cocktails and mocktails, complementing the wellness-focused dishes.
Guests have the option to book each event individually or opt for a package encompassing all three Summer Chef Collaboration Experiences. Each event promises diverse and inventive cuisine, spotlighting locally sourced ingredients and expert culinary craftsmanship, promising an unforgettable epicurean journey.
About Chef Brandon Salomon
Hailing from Long Island, New York, Chef Brandon Salomon discovered his passion for culinary arts early in life. His formal training at The Culinary Institute of America in Hyde Park paved the way for a distinguished career across notable restaurants and hotels in New York, Florida, and San Francisco. In 2015, Chef Salomon made a significant move to Four Seasons Resort Palm Beach, where he made his mark at the acclaimed Florie’s, under the guidance of Michelin-starred Chef Mauro Colagreco.
Now based in Fort Lauderdale, Chef Salomon is renowned for bringing the rich and diverse flavors of the Mediterranean to Evelyn’s, creating a culinary experience that blends coastal influences with Eastern Mediterranean traditions.
About Chef Brad Kilgore
Born and raised in Kansas City, Missouri, Chef Brad Kilgore discovered his passion for culinary arts at a young age. His formal training began at the prestigious Broadmoor Technical Center during high school and continued at Johnson and Wales University.
Chef Kilgore’s career gained momentum in Chicago, where he honed his skills at two 3-star Michelin-rated restaurants before relocating to Miami in 2011. There, he made a significant impact by contributing to the first Florida restaurant to receive 5 stars from Forbes Travel Guide in 2013. In 2015, Kilgore debuted Alter in Miami’s art-centric Wynwood district, introducing a progressive American menu that garnered national and international acclaim.
Under Kilgore’s leadership, Alter earned acclaim, including 4 stars from the Miami Herald and recognition as Restaurant of The Year by Eater. His innovative approach led to features in San Pellegrino’s World’s 50 Best and nominations for prestigious James Beard Foundation awards, including Best New Restaurant. Kilgore’s achievements culminated in being named Best New Chef in America by Food & Wine Magazine.
Expanding his culinary footprint, Kilgore launched BRAVA, a contemporary Italian restaurant at Miami’s Adrienne Arsht Center, followed by Kaido and Ember in the Design District. In 2022, he returned to Wynwood to open MaryGold’s, a Floridian brasserie, reaffirming his influence in defining Miami’s dynamic food scene.
About Chef Antonio Bachour
Hailing from Puerto Rico, Chef Antonio Bachour developed a passion for pastries early in life, inspired by his family’s bakery. Beginning his career as a pastry cook at the Sand Hotel and Casino and later at the Westin Rio Mar, he dedicated his initial years to mastering his craft in Puerto Rico.
In 2001, seeking new opportunities, Bachour moved to Miami Beach, where he assumed the role of executive pastry chef at Talula. His talent soon led him to explore Italian cuisine at Devito South Beach and Scarpetta in both New York and Miami.
In 2009, Bachour joined the opening team of the W South Beach Hotel under KNR Food Concepts. He subsequently took charge of all pastry operations at The Trump Soho hotel and its dining establishments. His dedication to excellence took him to France in April 2011, where he trained with acclaimed chef Philippe Givre at L’Ecole Valrhona. That same year, Bachour earned recognition as one of the Top 10 Pastry Chefs in America and was a finalist in the 2011 International Chef Congress Pastry Competition.
Summer Chef Collaboration Series experiences:
- Evelyn’s x Chef Brad Kilgore – June 25, 2024 5:30-9:30 pm – USD 145 per person
- Evelyn’s x Chef Antonio Bachour – July 14, 2024 11:30 am – 2:30 pm – USD 155 per person
- Evelyn’s x The Chef’s Garden – August 27, 2024 5:30-9:30 pm – USD 145 per person
- Summer Chef Collaboration Series Package – USD 395 per person
For reservations, guests can book via Open Table or by calling +1 754 336 3100.
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