A native Australian, Brooks’ nine-year journey around Four Seasons kitchens from Vancouver to Boston has orbited around cultures and cuisines, from Pan-Asian to New England. At EDGE, he finds culinary inspiration in the Latin influence with its bright and fresh flavours: tartares spiked with Peruvian aji Amarillo, citrusy ceviches and earthy chorizo croquetas.
His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. “Our menu is healthy and approachable. We want our guests to feel satisfied without being overwhelmed,” says Brooks of the driving culinary philosophy.
Food and wine are constantly on Brooks’ mind, even when he runs the ING Miami Half Marathon or plays golf. When he’s not in the kitchen, you’ll find him sourcing local ingredients, checking on his hot-pepper and herb garden on the restaurant’s 7th floor terrace, or cooking at home with his family.