Executive Chef/Food & Beverage Director

Phone: 512-266-6464 ext.208
Email: wayne.brooks@utgolfclub.com

Chef Wayne Brooks is originally from Boulder, Colorado, where he first began cooking. After working in Boulder at an upscale restaurant, he decided to go to culinary school at the Culinary Institute of America in Hyde Park, New York. After completing his externship at the Amelia Island Plantation in Fernandina Beach, Florida, Brooks went back to school to receive his bachelor’s degree from the Culinary Institute of America. After graduation, Brooks moved to San Antonio where he worked at La Mansion del Rio Hotel for Chef Scott Cohen. During his time at La Mansion, Brooks competed in a cooking competition for the Chaine des Rotisseurs. After winning the local and regional competitions, he went on to nationals where he placed in the top ten. Brooks quickly worked his way up from line cook to sous chef and eventually to Executive Sous Chef . During this time the hotel scored a 25 in Zagat Restaurant Guide which placed them as the highest ranked hotel restaurant in San Antonio. The restaurant also maintained its four diamonds from AAA. After six years at La Mansion del Rio hotel, Brooks and his wife decided it was time for a change. In August of 2008 they happily moved to Austin where Brooks became the Executive Chef of the University of Texas Golf Club.