Pastry Chef Brooke Mosley of Outerlands - Biography

San Francisco, CA

May 2016

San Diegan Brooke Mosley took up softball at age 9, but found herself more at home at the snack bar. Working alongside Jovita, the owner of a local restaurant, Mosley wrapped hot dogs with “lard-laden” refried beans and parmesan cheese in homemade tortillas, marketing them as “Internationals.” She loved the “garage sale” feel of feeding customers for whatever change they had, and the early experience inspired a later line cook job at Chive. From there, Mosley decamped to Los Angeles, working the line yet again at Blair’s before staging at AOC under Suzanne Goin.

Torn between pursuing savory or pastry, Mosley turned down a position at AOC to join StarChefs Rising Stars alum Neal Fraser at Grace as a pastry assistant. She taught herself the craft and earned a dual role as pastry chef/senior sous chef at Los Angeles' Viceroy Hotel before returning to work once more under Goin as pastry chef of Tavern. After similar stints at The Tasting Kitchen and The Parish, Mosley was set for Atlanta when word came that Brett Cooper was looking for a pastry chef at Outerlands, the self-proclaimed only restaurant she’d move to SF for. And move she did, joining the restaurant as and pastry chef, and winning devotees with sophisticated, singular food that doesn’t lose the sense of fun from back at the snack bar.