Chef Brooks Schmitt
Chef At Home In San Rafael
Get to know me better
Farm to table chef, with a focus on locally sourced, seasonal, shapeshifting cuisine.
I am a third generation California chef and entrepreneur raised in the kitchens and orchards of Anderson Valley rooted in farm to table cuisine and world travel. My grandmother and grandfather, Sally and Don Schmitt, started the French Laundry. I started the nationally distributed and acclaimed Bite Hard cider brand out of college, and went on to create the celebrated Bruxo Food Truck. Over the last four years, I have worked as a culinary educator for the Center for Agroecology at UC Santa Cruz. I now live in Marin County working as a consultant and private chef across the bay area.
Rosie Parker, of Edible Monterey, said this about my cooking:
“His food represents a fierce commitment to marrying local ingredients with exotic flavors in the format of a culturally specific, ever changing menu… the bruxaria can be found in the sophistication and complexity of flavor and texture experienced in every dish.”
—Rosie Parker, Edible Monterey, “Food Truck Sorcery”
*All of my menus can be modified to accommodate most dietary restrictions.
More about me
For me, cooking is...
an interdimensional and temporary expression of umami, nourishment, community, and the landscape.
I learned to cook at...
The kitchens and gardens of my father and grandmother at the Boonville Hotel and the Philo Apple Farm cooking school.
A cooking secret...
Understanding that umami is about more than just flavor, it's about texture, temperature, color, and aroma.
Book your experience with Chef Brooks
Specify the details of your requests and the chef will send you a custom menu just for you.
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