CHEF BROCK MIDDLETON
Chef Brock Middleton was born in San Diego and raised in his grandmother’s cafe, where early mornings making biscuits sparked a lifelong love of cooking and a sense of creative freedom in the kitchen.
After a career in real estate and finance, he followed his passion and began staging in Dallas, Texas, where he met mentor Misti Noris of Petra and the Beast. Under her guidance, he discovered a fascination with fermentation—a craft that ultimately led him to Eleven Madison Park (3 Michelin Stars).
Chef Brock joined EMP during the pandemic and became a key part of the R&D team behind the restaurant’s transition to a plant-based menu. His work earned him the role of the first-ever Fermentation Sous Chef at the three-Michelin-starred institution.
Chef Brock’s cuisine emphasizes seasonality, local sourcing, and global inspiration—shaped by his time at Petra and the Beast, Eleven Madison Park, and the acclaimed Relæ in Copenhagen.
