Chef Brooks Magnuson, Executive Chef for the Greater Tacoma Convention & Trade Center, has earned ProChef Certification Level II from the Culinary Institute of America.  

The prestigious ProChef Certification program was created by the Culinary Institute of America (CIA), the world’s most-respected culinary college. For several months, chefs study and prepare to participate in a rigorous four-day test of their knowledge in food science, Mediterranean cuisine, baking, nutritional analysis, garde manger and financial management. 

“Chef Brooks collaborates with clients and staff every day to provide a truly world-class food and beverage experience for our guests,” stated Kim Bedier, Director for the City of Tacoma Public Assembly Facilities. “We are proud of his commitment to his craft, particularly as he studied during one of our busiest years ever.” 

“We are fortunate to have Chef Brooks leading our culinary team,” Brad Nelson, Aramark’s General Manager of Food & Beverage Services at GTCTC commented. “His dedication to expanding his knowledge with this demanding curriculum raises the level of excellence in service we provide guests.” 

Brooks has nearly thirty years of culinary experience, with stops in Colorado, Minnesota, and Oregon. Chef Brooks started his career with Aramark at Denali National Park, quickly advancing to Executive Chef. After eight seasons in Alaska, he relocated to Seattle and took a position at the Washington State Convention Center. It didn’t take long to be promoted to Executive Sous Chef. He was promoted to the Executive Chef at GTCTC in 2011. Brooks has provided culinary support for the 2008 Summer Olympic Games in Beijing, responsible for expediting as many as 40,000 meals in a single day. He also supported the 2010 Winter Olympic Games in Vancouver, and multiple mega events at the Washington State Convention Center. Chef Brooks plans to participate in Level III certification within the next couple of years.  

Chef Brooks