Chef Brooks has been creating compelling food content for over 30 years, bringing passion, personality, and deep culinary expertise to every dish he touches. His journey began on FOX 6 Morning News in Birmingham, Alabama, where he tossed pizza live on air—a spark that ignited a lifelong love for sharing food with the world.
He went on to host Cooking Today on KNWA for two years, a show that earned the Arkansas Broadcaster Award, followed by a year as host of Cook with Brooks on Arkansas PBS, reaching audiences across the state. Throughout his career, Chef Brooks has hosted over 300 local and regional television shows, each one celebrating food, culture, and community.
In addition to television, he co-hosted the podcast Soul Men of the High South (SMHS) with Case Dighero, offering a flavorful deep dive into the edible culture of the High South.
Outside of the spotlight, Chef Brooks has served as Executive Chef and culinary educator in various restaurants and country clubs. He spent three years as a Culinary Chef at Brightwater School, ten years as Corporate Executive Chef for Tankersley Food Service, and now proudly leads Chef Brooks Catering LLC as Owner and Chef.
Chef Brooks is passionate about creating content that connects people to the joy of cooking. But what he loves most is the moment when the cooking is done, and everyone gathers to taste, laugh, and savor the experience together. That’s where the real magic begins.
