Chef Aaron Brooks: From Four Seasons to Fire-Cooked Flavor in Miami’s Little River

The sizzle of fat dripping onto hot embers, the aromatic smoke wafting upward, and the unmistakable char marks on a perfectly grilled steak – few things speak more directly to our primal connection with food than cooking over live fire. For Chef Aaron Brooks, this elemental approach to cooking bridges his Australian roots and his current home in Miami's vibrant culinary landscape.

Growing up on Australia's Gold Coast, Brooks found himself drawn to the kitchen rather than the famous surf breaks. Under his mother's guidance, he developed an appreciation for quality ingredients and the joy of bringing people together around a table. "Mom was always getting me to try new things," he recalls, describing how she embraced diverse cultural influences in her cooking. These early experiences laid the foundation for a culinary philosophy centered on simplicity, quality, and genuine hospitality.

Brooks' journey from backpacking Australian cook to executive chef took him through Four Seasons properties in Vancouver, Boston, and finally Miami, where he spent years leading Edge Steak and Bar before making the leap to Sunny's Steakhouse in the city's burgeoning Little River District. This transition allowed him to return to his passion: hands-on cooking with a focus on exceptional ingredients prepared over live fire.

At Sunny's, the elaborate grill system incorporates both an open hearth for seafood and a mangal specifically designed for meats. Brooks speaks with infectious enthusiasm about fire management – the careful maintenance of embers, the strategic positioning of different proteins, and the transformative flavor that comes from cooking over oak and charcoal. As an ambassador for Australian Lamb and Beef, he takes particular pride in showcasing these products alongside domestic options, creating a menu that offers diners diverse flavor experiences while maintaining consistent quality.

What truly distinguishes Brooks' approach is his genuine passion for hospitality. "Coming to Sunny's should be like the best dinner party you've ever been to," he explains, emphasizing that every guest receives the same warm welcome. This philosophy extends to his leadership style, where mentorship happens naturally through example rather than formality, and to his perspective on balancing restaurant and family life through mindful presence.

Ready to experience the magic of live-fire

Chapters

• 0:46 Food, Nostalgia, and Cultural Connection
• 3:02 Chef Aaron's Australian Roots
• 9:35 Simple Food, Quality Ingredients
• 14:29 From Four Seasons to Sonny's
• 18:09 Cooking with Live Fire
• 25:11 Australian Beef and Lamb
• 31:54 Mentorship and Work-Life Balance
• 37:05 Creating the Sonny's Experience