Jerrold Brooks

Jerrold Brooks is a seasoned culinary professional with extensive experience in executive chef roles across various esteemed organizations, including Mille Lacs Corporate Ventures, Choctaw Casinos & Resorts, and San Manuel Casino, where Jerrold managed large-scale operations generating over $100M in annual food and beverage revenues. With a strong track record of enhancing revenue, optimizing operational efficiency, and leading culinary teams, Jerrold has successfully implemented cost control measures, elevated food and beverage sales, and negotiated advantageous vendor agreements. Jerrold's educational background includes an A.A.S. in Culinary Arts from Hinds Community College and an Associate of Arts and Sciences from Alcorn State University, further solidifying a robust foundation in culinary expertise.