JOHN PEREZ

CORPORATE EXECUTIVE CHEF

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John Perez serves as Corporate Executive Chef for Brooke Management Group, bringing more than 20 years of culinary experience and a philosophy rooted in quality, creativity, and hospitality. His career includes experience at acclaimed New York establishments such as Keens Steakhouse and The Mark Restaurant by Jean-Georges, as well as clubs and event venues including Woodmere Country Club, The Crescent Beach Club, and Plandome Country Club. In his corporate role, Chef Perez helps shape the culinary vision across Brooke Management Group’s food and beverage operations, developing menus, establishing kitchen and quality standards, mentoring culinary teams, and creating concepts that are both operationally successful and memorable for guests. Blending refined technique with globally inspired flavors and an approachable style, Chef Perez brings restaurant-level culinary expertise to the golf and hospitality environment, elevating everything from everyday clubhouse dining to weddings, outings, social celebrations, and large-scale corporate events.