Brook P.

Background

About Brook P.

Hailing from New Zealand, I started out my career as a chef at the Auckland Institute of Technology. True to New Zealand’s food philosophy, I was instilled with the importance of fresh, seasonal produce. My subsequent training as a chef included posts at famed Auckland seafood restaurant Hammerheads and Wellington’s acclaimed Icon restaurant at Te Papa Museum. After leaving New Zealand in 2002, my extensive travels saw me take up chef positions at a number of internationally acclaimed restaurants including clocking up over four years at Peter Gordon’s Providores in London. Time spent at Christine Manfield’s dynamic East West in London, middle-eastern inspired Moro, and Michelin-starred Public Restaurant in New York helped me hone my talents for producing eclectic, global cuisine. Upon leaving London in 2009 I relocated to Melbourne taking the Head Chef role at Auction Rooms, at what was to become an incredibly pivotal time for the Melbourne cafe scene. I then headed the kitchen at the Melbourne institution The Commoner for 2 years where I took "making everything in house" to a new level. After another three year stint at Auction Rooms I took the Executive Chef role at Proud Mary shortly before opening our first site in Portland, Oregon.