Hi, I'm Brooke.
I found my way to Napa Valley in 2017, when I moved here to attend the Culinary Institute of America, and quickly fell in love with the way life revolves around the table. The changing seasons, the vineyards, the farmers, and the people behind them shaped not only how I cook, but why I cook.
After graduating, I joined the culinary team at Silver Oak, where I discovered the art of pairing food with wine and the thoughtful balance between the two. Later, at Robert Sinskey Vineyards, I deepened my appreciation for seasonal, ingredient-driven cooking while working under Maria Sinskey & Monique Feybasse and experienced firsthand what it means to embrace a true farm-to-table philosophy.
Today, my cooking is a reflection of those experiences and the landscape that surrounds us. I believe the best ingredients need very little, just thoughtful preparation and a respect for the season they're in. My role as a chef is simply to let the food speak for itself, sourcing exceptional produce from local farms and creating meals that celebrate their beauty without unnecessary complexity.
Whether I'm preparing an intimate dinner in your home, cooking among the vines, or gathering guests around a long table, my hope is always the same: to create food that feels generous, grounded, and meant to be shared.
My Team
While you'll often find me in the kitchen, creating memorable experiences has always been a collaborative effort. I've been fortunate to build a team of talented chefs I've worked alongside for nearly a decade, people I trust not only for their skill, but for their shared approach to hospitality and thoughtful cooking.
Whether I'm personally preparing your dinner or one of my chefs is leading the experience, every menu is executed with the same care, attention to detail, and commitment to seasonal ingredients.These chefs are trusted collaborators who understand the heart of Brooke's Table and are dedicated to creating an unforgettable meal for every guest.
