Chef Brooke Kelley

Growing up in Southern California afforded Brooke access to large players in the culinary world. She began working at Disneyland Resorts as a confectionary chef and soon began studying at California School of Culinary Arts Pasadena where she earned her AAS in  Culinary Arts and graduated with honors.

Soon, Brooke relocated to Austin Texas, and quickly worked her way into management roles with notable Austin-based food groups. Further honing her skills, Brooke began to focus further on patisserie and began working as a pastry production chef for Kerby Lane. Opportunity took Brooke to Hyatt Resorts where she worked as a pastry chef for their large-scale resort program.

Austin’s changing culinary landscape allowed Brooke to work with local Austin start-ups and caterers building further on her experience as a chef. Brooke traveled alongside Michael to France where they studied sustainable farming practices and immersed themselves in the culinary community abroad.

Soon, Brooke and Michael relocated to Munich Germany where Brooke was able to work at a local cafe and learn old-world applications and techniques in the modern kitchen.

Family brought her back to the States where Brooke & Michael settled in Olympia Washington allowing Brooke to work in large-volume food service management while assisting her family.

With Michael accepting a new travel-based position, they relocated centrally near his family in Dallas Texas where they currently reside. She is now the proud mother of an independent daughter and applying her collected experience at CCK!