Brooke Lawson is a highly skilled culinary professional with extensive experience in the food and beverage industry. Currently serving as a Premium Protein Specialist at Sysco since July 2021, Brooke focuses on business development within the meat and seafood categories and conducts training for sales consultants and customers. Previous roles include Executive Banquet Chef at Charter Oak Country Club and various positions at JW Marriott Marco Island Beach Resort, including Sous Chef overseeing diverse culinary outlets. Additional experiences include working as Banquet Sous Chef at Trump International Hotel & Tower Chicago and serving in multiple capacities at The Ritz-Carlton Hotel Company. Brooke holds an Associate's degree in Culinary Arts from The Culinary Institute of America, earned between 2006 and 2008.
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