Brooke is a Cordon Bleu trained chef with experience creating culinary masterpieces in settings ranging from luxury resorts and rustic eco lodges to private homes.
She received her Culinary Arts & Sciences degree from the Scottsdale Culinary Institute then spent two years at Scottsdale’s Hyatt Gainey Ranch and three years at the Westin Keirland Resort in Scottsdale.
Brooke’s luxury resort experience exposed to her a variety of themed cuisines including, nouveau Latin, regional Southwest, fine Italian and upscale Continental. She was also hand selected by the Executive Chef to serve on the opening team that launched the entire Westin Keirland culinary experience upon its grand opening.
In between resort gigs, Brooke spent time on Fox Island, Alaska and in Silver Gate, Montana perfecting the art of preparing delicious food for a diverse clientele in a remote setting.
In 2005 Brooke left the corporate world in order to work more intimately with her clients as a personal chef and caterer. She prides herself on getting to know each client and creating the exact dining experience they seek. Brooke is well versed in accommodating special dietary needs without compromising on flavor or presentation. Brooke is especially interested in creating a complete dining experience for her clients taking into account theme, decore, plating and serving details.
Chef Brooke is owner of the Divine Plate, a catering and personal chef business.
“People always ask me what kind of food I make and that is a tricky question to answer. Yes, I cook multi-course gourmet meals. And I make hearty comfort foods. I make Asian, Italian, heart-healthy spa, Greek and Southwestern, too. Ingredients are just a starting place. Every meal is a unique opportunity to create a one-of-a-kind culinary experience based on the desires of my client.”Brooke