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:
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Kiko Suarez:
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Eduardo Moya:
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Listen on Spotify:
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Produced by: Ben Schwede
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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