Aaron Brooks
Aaron Brooks
Executive Chef, Sunny’s
Aaron Brooks is the Executive Chef at Sunny’s in Miami, FL. After two decades of dynamic culinary experience working with the Four Seasons, where he led the kitchens of several North American locations, including Vancouver, Boston, and, most recently, Miami. Originally from Queensland, Australia, Brooks received a degree in Culinary Arts from the Gold Coast Institute of TAFE and went on to receive a level-2 diploma from the International Sommelier Guild. Brooks got his start in kitchens as a line cook, working his way up to completing a four-year chef apprenticeship at Royal Pines Resort, a luxury hotel in Queensland, setting the tone for his esteemed career working for the world-renowned Four Seasons brand.
Since moving to Miami 12 years ago, Brooks has received several notable awards and accolades, including being named “Best Chef in Miami” by the Miami New Times and landing on Observer’s “New Miami Restaurants That Are Bringing the Heat” during his time as Executive Chef at Edge Brasserie and Cocktail Bar at Four Seasons Hotel Miami. At Sunny’s, Brooks oversees culinary operations and menu development for the concept, which boasts ample raw bar selections, wood-fired proteins, and steakhouse classics, alongside hand-made pastas, and salads.
