Brooke Town grew up watching her father bartend in the small town of Durango Colorado, but her love of hospitality began in her teenage years on the Central Coast.

Trader Nick’s restaurant provided Brooke with a strong foundation of hard work and versatility, allowing her to host, bus and serve. After the restaurant closed, she was fortunate to help open the Cracked Crab. Dumping the first bucket was just the beginning, as she became a trainer and eventually a manager.

Over the next several years, Brooke moved into a bartending role. Being behind a bar came naturally, allowing her spunky personality to shine.

After moving to San Francisco to complete her Art degree, Brooke was able to explore neighborhoods and be inspired by different restaurants.

In October of 2006, she secured a position at Rubicon, which exposed her to seasonal ingredients, fine service and an extensive wine list. Working under Cezar Cusik, a student of Master Larry Stone Brooke began to immerse herself in the education of wine. She also designed the first cocktail program of this wine-centric institution. This creative outlet, coupled with the diverse clientele of San Francisco, pushed her to strive for more.

In 2008 Brooke landed her dream job at NOPA restaurant, where she was exposed to a variety of new challenges. Managing this high-volume, late-night gathering space heightened the meaning of service, hospitality and dining. Talking to farmers, winemakers and other industry people reinforced the value of relationships. Chris Deegan’s wine program was concise and diverse allowing Brooke to continue learning more about both new and old-world wines.

Today, Brooke owns The Spoon Trade restaurant and Grover Beach Sourdough in Grover Beach California. She takes pride in her ever-changing wine list that features old-world gems and many rising star winemakers on the scene. Along with craft beer and other fun cans and bottles, the restaurant offers a variety of craft cocktails featuring vermouth and sherry.

Her open approach to service allows for adaptation along the way. She knows that every guest is an individual with different needs, reading each situation carefully. At the end of the day, the human interaction keeps her coming back for more.