Brooke Costello, Owner & Head Chef
Brooke has always cooked, and his experience is as varied as his palette. He began cooking professionally as a teenager in Buffalo, New York, making fresh pasta and wings at a mom-and-pop Italian joint. As a student at Oberlin College, Brooke worked in a student-run co-op, where he baked bread, made tofu and yogurt, and learned the importance of sourcing superior local products, and—crucially to his path as a cook—began to focus on people’s experience with the food he created.
After college Brooke worked all over the map, figuratively and literally: At Bertorelli, a fine Italian restaurant in London’s Covent Garden; in Austin, Texas in the smoker at Ruby’s BBQ and at the city’s premier caterer, Word Of Mouth, and in the market center of Santiago, Chile where he spent three years creating dishes incorporating the region’s incredible bounty of seafood and produce, and learning from some of the city’s best cooks.