Brooke Mallory has been appointed Executive Chef at The Ritz-Carlton, Fort Lauderdale
Brooke Mallory has taken the position of Chef de Cuisine of Burlock Coast at The Ritz-Carlton, Fort Lauderdale. Hailing from the Midwest, Mallory began her life in the culinary industry working at a seafood restaurant in Northern Michigan. It was during this time that she decided to pursue a career in the culinary arts and enrolled in the Great Lakes Culinary Institute. After attaining a culinary degree, Mallory (30) accepted a position at 3030 Ocean in Fort Lauderdale where she honed her skills under acclaimed chefs Dean James Max and Paula DaSilva. Looking for a change in scenery, Mallory packed her knives and moved to Ohio where she introduced South Florida-inspired cuisine at another Dean Max destination restaurant, AMP 150 in Cleveland. Later, she worked side-by-side with Chef Brad Phillips at Asador Restaurant in Dallas. The duo collaborated on a menu that combined the styles and flavors of the Midwest, the South, and the Southwest before returning to 3030 Ocean where she became Sous Chef under executive chef Adrienne Grenier. Mallory now joins Burlock Coast at The Ritz-Carlton, Fort Lauderdale, working once again under the direction of Paula DaSilva, the property's executive chef. Mallory works with the culinary team to create inventive, refined farm-to-table cuisine with a focus on local seafood. A self-described "drink nerd" and cocktail enthusiast, she finds there is beauty and charm in the art of mixology. In fact, in the past, Mallory has jumped behind the bar from time-to-time to concoct her own creative libations to pair with some of her delectable dishes.
