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Chef Barry Brooks

-Culinary Consultant-

Restaurant Culinary Operations

Levy Restaurants

Opened 30+ Restaurants


Owner Catering Company

Irie Catering - Chicago


Executive Chef

Roti Mediterranean

Fast Casual Restaurants - 22+ Units


R&D Director of Culinary

Chesapeake Spice Company


Kitchen Design

Multiple New Concepts/Rebrands

 

Susan Berkoff

-Culinary Project Administrator-

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Marketing

University of Wisconsin-Madison

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Food & Beverage

Kendall College Culinary Skills Program

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Wine

Sommelier Certification - United States Sommelier Association - USSA

Advanced - Level 3

Wine & Spirit Education Trust - WSET

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Beer

Cicerone Certified Beer Server

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Affiliations

Wine & Spirits

American Culinary Federation

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Kitchen
Design
Kitchen
Equipment
Concept & Menu
Development
Proprietary
Formulas
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