November 9, 2021
After over a decade at the helm of our kitchen, Chef Chris Joslyn, has moved with his family to Nevada where he hopes to continue using his talents and expand on his passions. We are grateful for his dedication and the many dishes he created that nourished and delighted so many of us through the years. The timing couldn’t have been better for Chef Brooke Stockwell to move into this position.
We are excited to introduce you to Chef Brooke, our new Executive Chef at the Los Olivos Wine Merchant & Café!
Brooke grew up on the California Central Coast in a family where food was part of the conversation; the love that was baked into it nourished her appreciation for how food connects and fulfills us in a special way. Her roots were at the essence of what drove her passion to not just be a really good at-home cook, but to pursue her love of cooking as a career.
Throughout the last 18 years as a professional chef, she has honed the style of her cuisine into what she describes as “simplistically elevating local ingredients.” Brooke shares, “the dishes I create highlight the bounties of the season and convey the labor of love generated from the farmers to the plate.” What better way could she elevate local ingredients than leading a kitchen at a restaurant with its own farm?
Chef Brooke grew up locally with a large garden in her yard, raised hogs in the FFA, and is no stranger to hunting or fishing. After graduating with honors from high school, she attended UCLA as a Communications Studies major intending to go into advertising or marketing. However, while she was at UCLA Brooke heard the calling of her upbringing and took a U-turn back to Santa Barbara and navigated her path into the restaurant business through the formal studying of culinary arts. While in culinary school, Chef Brooke worked as a private chef and was able to build confidence and establish a style of cooking that reflected her appreciation for the land and the flavors that seasonal freshness can express. This expression of the seasons is at the heart of what makes Chef Brooke’s cuisine an ideal fit for our establishment. (We hope you got to taste some of the lovely ways Chef Brooke made use of the abundance of organic Café Farm tomatoes recently! If not, no worries, she’s been busy canning them for marinara and more.)
After an intense and educational experience working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke was elated to take what she learned and return to the Central Coast where she has gained more experience as Executive Chef at the Inn at Morro Bay, the 1880 Union Hotel & Saloon, K’Syrah Catering & Events, and Roblar Winery. Now, as a highly regarded seasoned chef, we proudly welcome Chef Brooke as Executive Chef at the Los Olivos Wine Merchant & Café. Chef Brooke is the ideal person to continue our 26-year reputation for creating fresh, local, sustainable cuisine.
Chef Brooke shares her enthusiasm for this new position, “As the Executive Chef of Los Olivos Wine Merchant & Café, I am excited to share my passion for cooking by celebrating the Central Coast and our Café Farm with the dishes I create.”
It is not only important for a chef to be able to create an impressive menu but it is quintessential they lead the kitchen staff with integrity, and a sense of humor is always helpful. Spend a few minutes with Chef Brooke, and you will notice the twinkle in her eyes and her contagious delightful demeanor that we are grateful to have leading our team in the kitchen.
Chef Brooke enjoys meeting guests and getting personal feedback, we invite you to give Brooke a warm welcome next time you dine with us.