“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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Brooks Fraser, Front of House, Salt of the Earth Bistro, Lake Placid
Brooks has 25 years of experience in the hospitality industry, 17 of those spent in New York City – including time as a bartender, cellar assistant and sommelier at Gramercy Tavern under the renowned, and much beloved, Juliette Pope. She also served as head sommelier and Wine Director at Tom Colicchio’s Temple Court at The Beekman Hotel, and as Beverage Director at Colicchio’s flagship restaurant, Craft New York, which holds a three-star restaurant rating from the New York Times. An Adirondack native, Brooks has returned to northern New York to shake, pour and serve in Saranac Lake and Lake Placid. She is excited to contribute her talent and share her knowledge as she sees the great potential to take hospitality to the next level locally.