Experience EDGE Steak & Bar, a modern cut of steakhouse near downtown Miami. Enjoy quality cuts and creative sides served in an approachable setting for a social dining experience in the heart of Brickell. Welcoming and upbeat, EDGE always radiates a friendly and sophisticated ambiance.
Executive Chef AARON BROOKS
Executive Chef Aaron Brooks made his way to Miami from the Gold Coast of Australia, with a journey that immersed him into cultures and cuisines, from Pan-Asian to New England. He finds culinary inspiration from each destination, offering a sense of place with each offering. At EDGE Steak & Bar he combines quality cuts, local flavors, Latin influences and artisanal offerings: crudos spiked with tropical flavors, earthy chorizo croquetas and handcrafted charcuterie.
Having launched EDGE and shaped they city's culinary scene in the process, he has earned himself and the restaurant recognition as one of the best in Miami.
Executive sous chef DARIO MONTELVERE
Dario Montelvere has gained inspiration from across the globe. Born in Rosario, Argentina, and raised in Sydney, Australia, his Spanish and Italian heritage, along with extensive career, has allowed him to gain cultural and culinary knowledge from a variety of countries. Chef Montelvere applies his global expertise in the EDGE kitchen, while infusing the local and Latin flavors Miami has to offer.
After being inspired by his grandmother’s love for cooking, Montelvere began his culinary training in Australia. He later branched out to Canada to join Four Seasons Hotel Toronto, where he ran the banquet operation and was the lead cook at the Hotel’s two main restaurants. Following his first year of experience with the company, he was excited to grow within and decided to transfer to Four Seasons Hotel Sydney to continue his culinary career.
While in Sydney, his work ethic and passion was evident as it allowed him to evolve quickly from Chef de Partie, to Junior Sous Chef, to Banquet Chef, all within three years. His notable skills and Italian heritage played a major part in his career as his next move led him to achieve the position of Restaurant Chef at Four Seasons Resort Lanai’s Italian restaurant. During his time there, he spearheaded collaboration dinners and landed his first morning television appearance in the local news. To add to his extensive resume, Chef Montelvere joined Four Seasons Resort Costa Rica at Peninsula Papagayo where his achievements include opening the Hotel’s Italian restaurant and participating in a James Beard Dinner at the world-famous Beard House in New York City. In both, Lanai and Costa Rica, he featured his grandmother’s famous lasagna recipe, which was always a favorite amongst diners. After more than three years in Costa Rica, he joined EDGE Steak & Bar, attaining his first Executive Sous Chef position.
“I’m excited to work along Chef Aaron Brooks. He’s a great model to learn from.” says Montelvere. Now that he is on mainland USA, he is excited to be in Miami to experience the evolving culinary and arts culture surrounding the city, Cuban restaurants, and the year-round tropical weather.
Executive pastry chef LASZLO BOLLOK
Hungarian-born Laszlo Bollok offers over 30 years of experience in the pastry industry. His craftsmanship is displayed through each of his sweet specialties, as he strives to create new and decadent desserts to leave a lasting impression on guests.
Chef Bollok’s passion began at an early age as his grandmother introduced him to the world of culinary arts before pursuing pastry studies at the Karoly Gundel Culinary School in Budapest. Throughout the years, he refined his skills in local pastry shops and hotels in Hungary, before opening his own bakery. In pursuit of new opportunities abroad, Chef Bollok’s next adventures took him to New York City and later South Florida, where he joined the culinary team at EDGE Steak & Bar.
Chef Bollok has no limits when it comes to creativity in the pastry kitchen. His passion shines through in every dish as he incorporates Miami’s local and Latin flavors along with unique ingredients to surprise and satisfy all taste palates. His love for creating out-of-the-box desserts has earned him recognitions from Modern Luxury Miami Magazine for having one of the city’s “3 Most Creative Desserts” at EDGE Steak & Bar, and has been featured in Jetsetter for creating one of “The Most Outrageous Ice Cream Flavors in the USA”.
