From Competing on TV to Building a Culinary Empire
Kenny Gilbert
Chef Kenny Gilbert has done it all — competed on national television, built his own line of sauces and spices, and now serves as VP of Culinary for Grove Bay Hospitality, overseeing some of Miami's (and not only) most celebrated restaurants. In this episode he walks us through his journey, his TV competition experience, and what it really takes to build a lasting career in the culinary world. We get into Stubborn Seed, House of Birds, his collaboration with Ford's Farm, his favorite chefs and inspirations, dealing with painful life events, Wagyu beef, taste palates, and his new restaurant opening in North Carolina. Plus his thoughts on Guy Fieri and how to actually eat healthy as a chef. This is Miami's culinary world at its finest. Manny Alfonso: Instagram: https://www.instagram.com/mannyalfonso8/ Kiko Suarez: Instagram: https://www.instagram.com/querikoconkiko/ Eduardo Moya: Instagram: https://www.instagram.com/mr_moya/ Follow Us! - A Day in Miami: Instagram: https://www.instagram.com/adayinmiami/ Listen on Spotify: https://open.spotify.com/show/20WEys6jxiliBCLoo9iSID ________________________ Produced by: Ben Schwede Instagram: https://www.instagram.com/benthecreatorrr/ 0:00 Intro 0:51 About Chef Kenny Gilbert 2:56 Tournament of Chefs 7:28 What Shows Did He Do Well In 8:00 Toughest Competition 10:23 Dealing with Painful Life Events 14:12 Being a VP of Culinary for Grove Bay Hospitality 15:52 All the Restaurants Ran by Grove Bay Hospitality 19:48 Stubborn Seed 22:09 His Favorite Chefs and Inspiration 27:22 Dealing with Long Hours and Picking the Right Concepts 30:55 Chef’s Sauces and Spices 33:01 Hurdles of Running Restaurants Due to Unforeseen Events 35:53 How to Eat Healthy 37:46 Taste Palate 39:49 Wagyu Beef 42:04 House of Birds 44:37 Collab with Ford’s Farm 46:44 Guy Fieri 48:43 New Restaurant in North Carolina 49:31 Top 3 Restaurants 51:44 Outro
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