“You have to lean into the knowledge that you are doing your best, and that is all you can do.”

To survive, let alone thrive, in the high-pressure world of fine dining restaurant management, it takes grit, patience and a bottomless sense of empathy. Brooks Fraser has spent the last 25 years honing her approach to these aspects of the craft but has now prioritized finding balance and self-worth in a business that can be short on both. Her bravery to leave NYC behind in search of a new chapter of growth is inspirational and shows that true excellence starts from within. Join us as we discuss: how do bartenders evolve into human whisperers? Why should pasta noodles never be broken? And do you have the courage to leave it all behind when fate comes knocking?

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Beverage // Conversation // Food // Restaurants // Sommelier // Sommlight // Sommlight // Sommlight // Washington Wine // Watch // Wine //


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