Fresh. Innovative. Personal.

 A native of Germany, Brooks’ passion for cooking struck him unexpectedly during a school career day. He was invited to try his hand in the kitchen at a local hotel where he learned to prepare Parmesan risotto with pesto and poached garlic shrimp. A cook there saw Brooks’ potential and encouraged him to pursue a culinary career. “In that one day, everything changed. I’m very grateful that he saw the bigger picture for me.” Brooks went on to graduate from the Culinary Arts Academy in Switzerland. Upon graduation, he worked at the Hotel Blausee, then served as sous chef at the Althoff Grandhotel Schloss in Bensberg, Germany. In 2016, he moved to the United States and eventually settled in Atlanta where he joined the culinary team at One Eared Stag and then Restaurant Eugene. . Brooks built his knowledge of Southeastern products during his time at One Eared Stag and now artistically mixes these ingredients with his global style. But more importantly, he is focused on building up his team in the kitchen, which he considers his family. “This is a lifestyle, it’s not just a job. The cooks who have that fire and go hard have my respect,” he says of his leadership style. He looks to his own mentor, Chef Daniele Scheitlin, to find both culinary inspiration and motivation for his management style in his current position and wants the same for his staff at Foxhall Resort. Today, Brooks melds modern and classic culinary techniques to surprise and delight his guests by adding his personal touch to Foxhall’s relaxed yet refined dining experience with his own inspired dishes. Diners can look forward to a new special dinner each month featuring multiple course meals paired with wines. When he’s not working, Brooks enjoys devouring a good book but most often finds himself caring for his staff. “I always say, ‘my family is in the kitchen and the line cooks are my kids.’”