In his career, Holbrook has trained under three European chefs — from England, France, and Ireland – but credits local luminaries like Tim Creehan for giving serving as valuable mentors as well.
“That’s one of the things I love about my job now, is the opportunity to work with young chefs and pass my knowledge and techniques on to them,” Holbrook said. “The first chef I worked for, he gave me copies of all his CIA (Culinary Institute of America) books, all his notes and took me to a place where I was inspired to serve great food. It’s a rewarding situation to be able to give that back. He graduated in 1998 from Johnson & Wales University from their culinary arts program.
Before becoming the general manager of Another Broken Egg, Holbrook was the executive chef at Infiniti Dining Group in Atlanta, responsible for developing Sage Woodfire Tavern into a Jezebel top 100 Restaurant, which it hadn’t achieved in its first four years of business, as well as being the chef and owner of Signature Catering in Atlanta.
He has served as a consulting chef for an exclusive club in the Bahamas, as a private chef for New Orleans mogul Al Copeland and Ford Motor Company executive Michael Dingman. He has also worked in landmark restaurants Beaumont’s and Kiawah Island Resort in Charleston, S.C., where he had the opportunity to cater the 1997 World Cup of Golf and 1998 Federation Cup of Tennis, as well as personally cook for President George W. Bush. Locally, he has worked at many fine Destin restaurants, from Beachwalk Café to Rutherford’s 465.
“I’ve had some wonderful opportunities that I wouldn’t trade for the world, to work with other people who really care about food and want to create great food,” Holbrook said. But one of the greatest lessons that he’s learned is that it isn’t all about just the passion for food, being successful in the culinary industry is also about being good at business. Holbrook has also built a solid reputation as a “fixer,” someone who can come in and deliver consistency and efficiency, who can reduce food costs while improving a restaurant’s prestige.
So now he has focused on bringing his talents to private guests, couple’s wanting the best for their special day, and working with many concierge’s to provide their guests that special occasion. “Working for myself again and focusing on the guests, is rewarding beyond belief on so many levels. Now I can bring the best restaurant on the coast right to your house and the food is executed before your eyes, which is something I’m very proud of.”