Meet The Staff: Chef Brad Hightow

posted on Oct 25, 2015  // Return To Blog


The Master of the Menu

Chef Brad Hightow has high aspirations for Florent Restaurant and Lounge’s incredible meats and eats, and the fall menu additions are sure to showcase edible works of art. Covering all bases, from favorite meals to favorite local chefs, we asked Chef all the hard questions:

Where are you from?
Baltimore, Maryland

How old are you?
Thirty nine

How long have you been in San Diego?
10 years

How did you get into culinary?
I didn’t know what I wanted to do, I went to a few colleges but nothing really stuck. I moved in with my sister in Virginia and started working at a restaurant there and I think that’s when I knew. I decided on culinary school – moved to San Diego, met a woman, fell in love, and the rest is history.

What’s your favorite dish?
Crab cake

Favorite dessert?
Foie Gras Bread Pudding.

Just because we want to know, favorite drink?
Craft beer first, Old Fashioned with Bourbon second

Have you always wanted to run a kitchen?
No, actually I pictured myself as a lawyer as a kid

If you were stranded on a deserted island and could only bring 3 ingredients… what and why?
Rice, Fish, and Soy sauce. I would make sushi because you don’t really need to cook it.

Have you ever “invented” a dish?
Yes! The Big Eye Tuna dish that’s on our menu.

What’s your “go-to” ingredient?
Truffle.

Is there something you just can’t cook?
No – but I don’t like to cook cheesecake.

Do you cook at home too? Or are you all “cheffed” out by the end of the day?
I do not cook at home. I do take-out a lot.

If you could choose just one person to cook for, for the rest of your life, who would it be?
My son, Jackson.

Shout out to your favorite San Diego Chef!
Philip Esteban and Tony Guan in Rancho Bernardo – they are great guys with an awesome menu! Strongly recommend!

Chef has spoken and we are so glad he did. With the falling of the leaves comes Chef’s inspired fall dishes, and Florent is so ready to serve it up.


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Jessica Pelligra

Jessica Pelligra

Industry personnel and marketing maven. Responsibilities include reporting the haps, the hip, and the what's hot.



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