Some would say that Del Posto’s Brooks Headley is the “accidental” pastry chef, as his previous gig was as an internationally known hardcore punk drummer. Currently the executive pastry chef at Del Posto, Headley says he “fell into” pastry in several Washington, D.C., restaurants before moving to L.A. to work with Nancy Silverton at Campanile.
In 2006, he returned to D.C. to work at notable restaurant Komi before Mario Batali and Mark Ladner recruited him to come to Del Posto in 2008. Headley was part of the team that earned Del Posto a four-star review from The New York Times and one star from the Michelin Guide. He’s known for sneaking vegetables in his pastries, and one of Headley’s stand-out desserts includes sfera di caprino, goat cheese spheres with celery and fig agrodolce and celery sorbetto. This is his first James Beard Foundation Award nomination.
Where to eat Brooks Headley’s food:
85 Tenth Ave.
This chef profile is part of a series we’re running as part of the annual James Beard Foundation Awards and Gala, commonly referred to as the “Oscars of the food world.” Winners will be announced on Monday, May 6, at Lincoln Center’s Avery Fisher Hall. For more information, see our introductory story.