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Brooke Lockley
Nashville,TN
Summary
Skilled at creating innovative and visually appealing pastries with strong emphasis on flavor and texture. Known for maintaining meticulous organization in kitchen, ensuring consistent quality while minimizing errors. Extensive experience in developing new recipes, managing inventory, and training junior staff to meet high standards. Strong work ethic drives commitment to efficiency and excellence in all tasks.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Research and Development Pastry Chef
Jettson Donuts
San Clemente, CA
06.2024 - 05.2025
- Created, tested new doughnut concepts,flavors and textures.
- Formulated doughs,glazes and fillings recipes.
- Experimented with new flavors and designs to provide unique options to customers.
Pastry Chef
1 Hotel Nashville
Nashville, TN
12.2022 - 06.2024
- Developed and deployed a comprehensive specialty cake program adopted by all hotel dining outlets to unify quality standard and optimize inventory. Cakes have been featured in People (2024) and Nashville Weddings (2023) and Several Social Media Influencers.
- Designed specialized seasonal menus for multiple outlets catering to diverse dining concepts
- Managed pastry operations for 5 distinct outlets, including à la carte, banquets, and retail.
Culinary Stylist
QVC
West Chester, PA
07.2022 - 12.2022
- Collaborated and developed recipes for on-air presentations, photo shoots and social media styling
- Executed support and preparation for live shows, visual and video content.
- Developed expertise in food styling for print and digital media campaigns.
- Demonstrated proficiency in plating, garnishing, and arranging food items to maximize visual appeal.
Pastry Cook
Four Seasons Hotel
Philadelphia, PA
06.2019 - 01.2020
- Collaborated with Sous Chef to innovate seasonal menu additions,pastry production and service.
- Executed à la carte desserts including sorbets, ice creams and mignardes for Vernice Fish and Jean Georges restaurant.
Pastry Chef
Harry’s Savoy Grill and Ballroom
Wilmington, DE
10.2013 - 05.2019
- Created seasonal à la carte and banquet pastry menus.
- Streamlined production for three locations producing gelatos and specialty cakes.
- Mentored and trained a diverse team of full-time staff and interns.
- Managed inventory levels by ordering supplies as needed and monitoring stock rotation procedures.
Pastry Assistant
Frog Commissary Catering
Philadelphia, PA
09.2011 - 10.2013
- Hand-crafted petit fours,sauces,assorted yeasted doughs,cookies and cakes.
- Designated lead for daily operations,scheduling, inventory, training interns and purchasing.
Education
Baking And Pastry
Johnson & Wales University
Providence, RI05.2005
Skills
- Allergen awareness
- Flavor pairing
- Recipe development
- Creativity and innovation
- Dessert preparation
- Restaurant experience
- Vegan pastry
- Menu planning
- Catering
- Cake decorating
Certification
- Serve Safe
- NJ Certificate of Eligibility, Culinary Arts (CTE)
Timeline
Research and Development Pastry Chef
Jettson Donuts
06.2024 - 05.2025
Pastry Chef
1 Hotel Nashville
12.2022 - 06.2024
Culinary Stylist
QVC
07.2022 - 12.2022
Pastry Cook
Four Seasons Hotel
06.2019 - 01.2020
Pastry Chef
Harry’s Savoy Grill and Ballroom
10.2013 - 05.2019
Pastry Assistant
Frog Commissary Catering
09.2011 - 10.2013
Baking And Pastry
Johnson & Wales University