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 Venues

Where I Go Out

Behind the Scenes

"Griddle blanched @camporossofarm broccolini deglazed with woody asparagus butt stock is a very specific kind of mid-to-late-May cooking and man are we having a blast here. See you guys at 11:39 am."
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"A twofer of tasty slipshod special desserts tonight: seared focaccia pudding with huckleberry jam, coconut gelato, and candied lime, AND focaccia crumb-coated vegan chocolate pie with pistachio-olive oil and grapefruit. Hurry. Don't blow it. Bring cash."
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"cold TFT salad is with @camporossofarm lettuces and radishes and is ice cold and will go fast"
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"Kale rapini braised slowly in cheeseclothed ex-bean refuse. Aok. Soft polenta before it gets too hot outside. Flowering giardiniera too. Check. Don't be too thick, stop by for a cup today."
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"TFTs are going fast and are the sandwich to have when you are having more than 1"
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"Darcy's macaroni salad is as achromatic as it gets, but tastes like spring exploded in yer paper boat."
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At My Venues