As Four Seasons Hotel Miami readies to open the doors to a stylish new eatery, the luxurious Hotel on bustling Brickell Avenue welcomes two stars to the city’s diverse culinary scene: Aaron Brooks joins as Executive Chef and James King as Restaurant Chef. The chefs are leading the Hotel’s culinary revolution, which culminates in November with the debut of Edge, Steak and Bar.

Brooks comes to Miami from Four Seasons Hotel Boston. A native of Australia, he has spent nine years in Four Seasons kitchens from Whistler to Vancouver. A self-described “travelling chef,” Brooks has been around the world, trying and experimenting with a vast array of cuisines. Miami feels like a bit of a homecoming to him. “The beautiful scenery and sensational weather remind me of home," says the Executive Chef. In Miami, he finds culinary inspiration in “stone crabs, spiny lobsters, fantastic local fish and beautifully sweet mangoes.” Brooks is also passionate about wine, and has received training as a sommelier. “Food and wine provides me with daily inspiration. I believe good food, good wine and good friends make for a great life.”

As Restaurant Chef for Edge, Steak and Bar, King’s new post marks his return to family of Four Seasons after a stint at Verdea restaurant in Palm Beach. Previous positions include Restaurant Chef and Banquet Chef at Four Seasons Resort Palm Beach and Restaurant Chef at Four Seasons Hotel at Silicon Valley at East Palo Alto. The Pittsburgh native spent summers as a farm hand on this uncle’s farm, a childhood experience that continues to influence his deep appreciation for organic, locally grown ingredients. A fan of French and Mediterranean cuisines, King will prepare Edge’s menu of farm-to-table, simply grilled meats and fish and fresh regional ingredients.

Set to open in November 2011, Edge, Steak and Bar will be a stylish departure from traditional steakhouses. Sleek interiors by award-winning design team of AvroKo and the highest quality meat and seafood will be hallmarks of the restaurant. It will include a central bar, seating indoors at comfortable upholstered booths and white-washed oak tables, and a variety of seating options on the convivial outdoor terrace. The menu will include a large selection of small plates, including tartares and shelfish, signature entrees and simply grilled meats and fish alongside seasonal side dishes.