CHEF ANDREW
Executive Chef and nutritionist Andrew H. Brooks has been cooking since age 8. His style of cooking came about through the natural fusion of his nutrition education from Southwest Texas, the professional culinary education from Le Cordon Bleu in Sydney and the kitchen education he acquired in various restaurants and hotels. Over the years, he developed his cuisine into something unique: great tasting meals that are
balanced, healthy, and low in fat. He started Spirited Food Co. in 2001 to provide this beneficial, time saving meal service to others and it has since become a phenomenon.
SONYA COTE
Sous Chef Sonya Cote's creativity and inspiration in the kitchen comes from being taught basic techniques from her French Chef Grandfather with items from the backyard garden. Working in the natural food industry for over sixteen years has allowed her to continually exercise her passion for sustainable and healthy foods, while apprenticing under Italian Chef Dominico Biasi taught kitchen etiquette and production methods. She has been Executive Chef for a Central Texas Inn and Natural Foods Cooking School and owned Red House Catering Company in Dallas, creating delicious appetizers and hors de oeuvres for many successful events.
Executive Chef and nutritionist Andrew H. Brooks has been cooking since age 8. His style of cooking came about through the natural fusion of his nutrition education from Southwest Texas, the professional culinary education from Le Cordon Bleu in Sydney and the kitchen education he acquired in various restaurants and hotels. Over the years, he developed his cuisine into something unique: great tasting meals that are
balanced, healthy, and low in fat. He started Spirited Food Co. in 2001 to provide this beneficial, time saving meal service to others and it has since become a phenomenon.
SONYA COTE
Sous Chef Sonya Cote's creativity and inspiration in the kitchen comes from being taught basic techniques from her French Chef Grandfather with items from the backyard garden. Working in the natural food industry for over sixteen years has allowed her to continually exercise her passion for sustainable and healthy foods, while apprenticing under Italian Chef Dominico Biasi taught kitchen etiquette and production methods. She has been Executive Chef for a Central Texas Inn and Natural Foods Cooking School and owned Red House Catering Company in Dallas, creating delicious appetizers and hors de oeuvres for many successful events.
