Executive Chef Derek Brooks is at the helm of Brasserie SLO of Hotel Cerro, a newly opened boutique hotel in Downtown San Luis Obispo. Brasserie SLO dishes up modern coastal cuisine blended with a casual French dining experience. Learn about Derek Brooks…
First job: Intercontinental Hotel Chicago
Favorite ways to spend your free time in CA: Taking pictures of nature and sunsets, enjoy time relaxing at the beach and going to the local farmer’s market.
Your biggest accomplishment and why: My biggest accomplishment to date was being recognized as a Health Hero by Nashville Health. Partnering with Second Harvest Food Bank, we were able to donate over 20,000 meals for those in need during COVID-19, including donating meals to first responders and medical professionals in Nashville.
The biggest obstacle you overcame: The fear of public speaking is still an ongoing obstacle for me but not as daunting as it used to be. Always moving forward is my motto.
Someone who inspires you and why: Chef Jean Pierre Dubray is a great inspiration to me. His passion for the culinary industry shines through by always leading by example, he is committed to being a great mentor to the next generation of chefs like myself.
Advice to someone pursuing a career path in what you do: My biggest advice is to love what you do and be passionate about cooking.
Favorite Quote: “Coming together is the beginning. Keeping together is progress. Working together is a success.” – Henry Ford
Something someone would be surprised to learn about you: I haven’t owned a car for 15 years.
What makes someone fabulous: Attitude goes a long way.