Our Chef
Meet the owner and Chef of Low Tide Bar and Grill
Owner and Chef Barry “Bear” Brooks, a Florida native, earned his culinary degree from the school of hard knocks! He started with an apprenticeship at The Cloister Hotel in Sea Island Georgia, then worked his way across the country having various Chef titles at resorts in Arizona, Colorado, Wyoming, Illinois and finally settling in North Carolina. These adventures led to the exposure of Caribbean, Low Country, Rocky Mountain, Mexican, Southwestern and Southern cuisines which he now uses as his North American Fusion.
Chef Bear’s passion for the Culinary Arts shows in the variety of dishes he creates. He enjoys sharing his knowledge and experiences with his staff as he pushes them to provide quality and consistent food with flair.
“I think simplicity is the best approach, you really don’t have to kill yourself in the kitchen to do something original and unique whether you go healthy, traditional or outside the box.”