Dwight “TooKool” Brown first learned his way around the kitchen from his Grandma when he was growing up on the west side of Detroit.  Everything from Fried Chicken to Mac and Cheese to Bread Pudding… little Kool and his Grandma stirred it up, fried it up, and whipped it up together.

At 18, Kool moved to Atlanta, where he lived until moving to Los Angeles in the Summer of 2018.  He was the youngest chef in his Culinary School and quickly made a name for himself in the Atlanta food scene with his innovative and straight up DELICIOUS plates all over town. If you ask him what inspired him to become a chef, he’s not gonna lie, “for the ladiesss!”

TooKool is classically trained, but nothing about him is traditional.  He is continuously elevating the culinary game, blending his artistry with dope techniques and innovative recipes.  His creativity in the kitchen has led him to create dishes such as Oxtail Egg Rolls and his famous “Soul Rolls” and “Krack & Cheese”.

Currently based in Los Angeles, Tookool is one of the most sought-after chefs by the world’s biggest artists, entertainers, and athletes.  

In 2018 he was awarded Chef of the Year at the Igrushi Black Excellence Gala.