Executive Chef Lindsay Brooks Brugh formed a love of international culture and cuisine and a particular interest in French cooking techniques through her time traveling the world. After graduating from SMU, Chef Brooks entered culinary school at Le Cordon Blue, Chicago, Illinois. Upon graduation, she worked as a Sous Chef in a local restaurant for five years. In 2006, she continued her culinary schooling in Paris, France at Le Cordon Bleu, Paris where she was a recipient of a Superior Cuisine Medal.
In 2007 she lived in Birmingham Al where she did an Estage with Frank Stitt at Highlands Bar and Grill, and worked as a Comis Chef at Café Dupont. Here she learned about the Southern “Low Country” cooking which she utilizes in many of her dishes today.
Chef Brooks’ continues her passion of cooking with seasonal menus combining locally grown produce with a selection of artfully prepared premium meats and fresh seafoods from local vendors.