Cool, collective and confident, Chef Brad Hightow is a Chef to watch in San Diego’s dining scene. He brings creativity with bright color and flavors to every dish he develops. Hailing from Baltimore, Maryland, Chef Hightow incorporates coastal flavors in Florent’s menu with delicious seafood dishes like his signature Maryland crab cake and black mussels with guanciale, shallots and a tomato sugo.
Formerly at the University Club, a private club catering to San Diego’s elite, Hightow understands how to lead menu development and execution for discerning tastes. A couple of the key ingredients to his success are (1) his authenticity in his love of food and (2) his ability to inspire that same enthusiasm with his staff. Hightow brought a new culture of fun to the kitchen at Florent and the energy has spread to a happy staff and delighted customer experience. A craft beer aficionado, many of Hightow’s dishes pair nicely with San Diego’s thirst for the perfect brew.
A graduate of the California Culinary Academy in San Francisco, Hightow’s family drives his continued spirit and passion into everything he does both inside and outside of the kitchen. He lives in San Diego with his wife and son.