Chef Chris Brooks began his career over 12 years ago when he was handpicked to work at Darley’s, Lilianfels Resort and then at Emirates Wolgan Valley Resort, under the tutelage of several renowned chefs from the Blue Mountains, Sydney and overseas. He was then selected by the UK’s Soho House Group to work as chef at their Central London site where he ran one of the main kitchens at Soho Club, proving his worth in a demanding environment.
Returning to Australia, Chris worked as sous chef at Cobblestone Lane Restaurant, Bathurst. Seeking a bigger challenge, Chris moved to the heart of the Melbourne restaurant scene in Brunswick working at Albert Street Food & Wine (now Albert & Sydney), and was promoted to Head Chef after only eight months.
Returning to the Central West, Chris will be fronting Bathurst’s newest and most anticipated wine bar, Vine & Tap. As Head Chef, expect his signature tantalizing presentation and hard-hitting flavour to emblazon all of Vine & Tap’s delicious offerings.