Brooke Stockwell, Executive Chef
Chef Brooke would describe her cuisine as “simplistically elevating local ingredients,” stating that “The dishes I create highlight the bounties of the season and convey the labor of love generated from the farmers to the plate.” Her style has evolved over the past 13 years while cooking in Santa Barbara, the Santa Ynez Valley, Las Vegas, Morro Bay, Los Alamos, and now back to the Santa Ynez Valley.
Chef Brooke grew up in a foodie family on California's Central Coast, with a large garden in her yard and raised hogs in the FFA. She's also no stranger to hunting or fishing. After graduating from high school with honors, she attended UCLA and soon heard the calling of her upbringing to study the culinary arts.
Continuing on through culinary school in Santa Barbara, Chef Brooke became a private chef for families and was able to build confidence and establish a style of cooking for herself at the young age of 19.
A true appreciation for the land was established at an early age for Chef Brooke and has had a great impact in her style of cooking. After working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke was elated to return to the Central Coast feeding locals and tourists alike as the Executive Chef of the Inn at Morro Bay. Now, after returning to the Santa Ynez Valley, Chef Brooke is the Executive Chef of K’Syrah Catering & Events, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.