Brooke Vader
Brooke Vader is the Executive Chef at Sagecliffe Resort & Spa in George, Washington, where she leads a dynamic kitchen team and develops seasonal menus that highlight fresh, local ingredients. Drawing on her upbringing on a farm, she combines a strong work ethic with a creative approach to cooking, elevating familiar comfort foods into visually stunning, fine-dining experiences for resort guests and event clients, including performers.
Her culinary journey began in the front of the house as a server, but a desire to learn led her to shadow the chef and quickly transition into the kitchen. Over nine years, Brooke has gained experience across a variety of cuisines, cooking for celebrities, contributing to promotions, and earning recognition for her skill and leadership. She emphasizes culinary excellence, mentorship, and pushing her team to reach their highest potential.
A graduate of the Auguste Escoffier School of Culinary Arts with an Associate of Arts in Culinary Arts, Brooke has built a reputation for creativity, hospitality-forward service, and seasonally driven menus. Her commitment to quality, innovation, and guest satisfaction has garnered strong reviews and OpenTable recognition, and she has been selected to represent Washington in the 2026 Influential Women feature.
• Auguste Escoffier School of Culinary Arts- A.A.
• Open Table awards for the last 3 years
What do you attribute your success to?
I feel like I've always just been someone who knows you have to take care of yourself. I grew up having to pay my own way and do my own thing, and just wanting excellence for yourself, wanting to do better, and always working towards a bigger goal. That's just always been in me from day one. As a kid, I used to be on a farm, so I used to feed animals and stuff, and I was always ready to get my hands dirty. I was never afraid of a big challenge. I think seeing something being accomplished from your own self is really big.
What advice would you give to young women entering your industry?
Even if it's a male-dominated business, if you just work hard and show people who you really are and what talents you bring, then you can excel over them and everything like that. It's not even so scary. I've had some people come in and work as apprentices because I love that. I also feel like it's different to have a woman's touch on the plate as well, because we see beauty more, and that's so much more when you're eating something. I feel like we design a plate better to be more attractive for the eye, versus a mess. A man's a little more messier.
What values are most important to you in your work and personal life?
I value self-reliance, hard work, and the pursuit of excellence, while also prioritizing creativity, sourcing local ingredients, and presenting food in an appealing and thoughtful way.