Brooke Silk: 10 lessons from my first 5 years running a food business

Five years ago, I traded the relentless pace of restaurant kitchens for something more daring: building my own business.

After 15 years working long hours in some of New South Wales’ best restaurants, I craved the freedom to shape a dynamic career on my own terms. That leap became Dine In by Brooke Silk, a private dining business bringing restaurant-quality experiences into people’s homes.

Since then, I’ve co-founded a recipe and content platform, Capture the Chef, and represented Australia three times at the World Food Championships, proudly achieving third place globally for desserts in 2024.

The path hasn’t always been smooth, but every challenge has taught me something valuable. Here are 10 lessons that shaped me:  

1. Stand up for yourself

In professional kitchens, being young, female and short meant I often had to prove myself twice over. I had sous chefs tell people not to listen to me simply because I was a woman, even though I had more knowledge and experience.

It took time to stand up for myself, but eventually those same chefs came back to congratulate me. Respect doesn’t always come easily, but if you keep showing up, it will.

2. Don’t tolerate poor behaviour

When I started out, casual harassment was considered part of kitchen culture, like people grabbing you or making offensive comments. It took me a long time to speak up and say, “This isn’t okay.”

That experience shaped how I now run my business: I don’t tolerate nastiness or bullying. My kitchen is a safe and respectful environment, where everyone is treated well.

3. Stay level-headed

Hospitality is stressful, but aggression doesn’t solve anything. I’ve learned that if you stay calm and respectful, people respond in kind. It also creates a better atmosphere for staff and customers.

Developing that internal calm has changed more than my business; it’s helped me find balance in life too.

4. Build your community

Starting a business can feel isolating, but finding the right community makes all the difference. It took me time to feel accepted in local women’s business groups, but now those networks are some of my strongest supports.

We encourage each other, collaborate, and celebrate wins together. That kind of backing is invaluable, especially in industries where women have been undermined for so long.

5. Invest in marketing and PR

If you want to grow, you need to be visible. I’ve invested in quality photography, multiple advertising streams, PR, networking, competitions and awards.

Together, those efforts mean people consistently find me, whether through Google, Airbnb partnerships, or social media. It’s about making sure your name appears wherever potential customers are searching.

6. Quality over quantity

I tried expanding my business by bringing in other chefs, but I quickly learned that no one cared about the ingredients or the details as much as I did. When standards slipped, so did the customer experience.

Now, I’m the only chef, ensuring every table gets the same care and quality I’d expect for myself.

7. Diversify

Dine In by Brooke Silk is deliberately small and personal, but Capture the Chef is scalable, allowing me to share my knowledge with a global audience.

Competing at the World Food Championships has also boosted my visibility, and now I’m planning to launch shelf-ready products like chilli jam. Diversifying keeps things fresh and opens new opportunities, while still keeping my foundation strong.

8. Value the freedom

Running my own business gives me freedom I never had as a head chef. I used to work 80-hour weeks for someone else; now one private dinner for ten guests can equal that income.

But more than money, it’s about flexibility, creating experiences that light me up and having time for life outside the kitchen.

9. Keep learning and adapting

Like most entrepreneurs, I made early missteps like taking on too many functions. But I’d rather learn from one mistake at a small table than at ten.

Every challenge has been a lesson, and that mindset has carried me from nervously cooking for two people to serving seven or eight function bookings a week. You’ll never feel like you know everything, so it’s vital to keep evolving, adapting to change, and pushing yourself forward.

10. Back yourself

Business isn’t easy, but it’s worth it. Every day I get to do what I love: creating memorable dining experiences, connecting with people, and building something that reflects who I am.

For a long time, though, I didn’t back myself. I second-guessed my abilities and let self-doubt creep in. I still don’t always feel like I know exactly what I’m doing, but competing at the World Food Championships taught me to trust my skills and believe in myself.

You’ll always be your own biggest critic, but you also need to be your biggest supporter.