About Brooks Headley

Brooks Headley was executive pastry chef at Del Posto, a New York Times-rated four-star restaurant, in New York City. He left Del Posto to open a vegetarian burger bar, Superiority Burger. He didn’t intend to become a pastry chef. A punk rock drummer from a food-obsessed Calabrian family, with a bachelor's degree in English language and literature, he literally fell into restaurant work at age 27.

Accolades

  • One Star
    Michelin Guide
  • Outstanding Pastry Chef
    James Beard Foundation
  • Four Stars
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Brooks Headley reviews  at post.venue.name
"Crunchy potatoes with salsa verde, green applesauce, and labne--aka exploded pierogi. Light as an angels kids."
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Chef Brooks Headley reviews  at post.venue.name
"Griddled vegan banana bread with coconut-chewy pistachio ripple gelato, doused with chocolate olive oil. A classic SB dish, new and improved, a whopper of a plated dessert."
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Chef Brooks Headley reviews  at post.venue.name
"bodega pears white wine forget about it in the oven phew"
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Chef Brooks Headley reviews  at post.venue.name
"Oily delicious bean curd in its own gravy with creamy polenta from the crazies at anson mills. Confirmed vegan, questionably Italian. Don't not eat what you want to eat."
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Chef Brooks Headley reviews  at post.venue.name
"there's a brief final bl'ast of red raspberries in mid sept where the flavor directly mirrors the new crop apples, it's wild---anyway, everything sucks now but we preserved some so we have ace sorbet for you people today #sorbet #desert #spin #brix #water #seeds #freezer #cup"
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Chef Brooks Headley reviews  at post.venue.name
"In our ongoing attempt to make stuff that you could probably just make at home we will have shockingly tasty ribollita tomorrow for Monday lunch. And then TFTs at 6pm like normal, a popular, if infrequently offered fried sandwich."
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From My Menu