Steven Brooks
Chef de Cuisine, The Ocean Room at The Sanctuary

A native of Germany, Chef Steven Brooks’ passion for cooking struck him unexpectedly during a school career day. He was invited to try his hand in the kitchen at a local hotel where he learned to prepare Parmesan risotto with pesto and poached garlic shrimp. A cook who recognized Steven’s potential encouraged him to pursue a culinary career. Steven received his formal training at the Culinary Arts Academy in Switzerland. After graduation, he traveled the globe. He began his professional career at the Blausee Hotel, then served as sous chef at the Althoff Grandhotel Schloss Bensberg in Germany. In 2016, Steven moved to the United States and eventually settled in Atlanta, where he joined the culinary team at One Eared Stag and then Restaurant Eugene. Steven left Atlanta in 2021 to join The Ocean Room as Sous Chef He was promoted to Chef de Cuisine in October 2022. Having gained considerable knowledge of Southeastern ingredients, Steven now artistically integrates them into his global style that melds modern and classic culinary techniques to surprise and delight guests of The Ocean Room. When he’s not working, Steven enjoys devouring a good book.