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Monday 9am - 6pm Tuesday 9am - 6pm Wednesday 9am - 6pm Thursday 9am - 6pm Friday 9am - 6pm

The Brooks Group

Name: The Brooks Group
Address: 225 West 35th Street 15th floor, New York, NY, 10001, US
Telephone: +12127680860
Price range: $$

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The Brooks Group

The Brooks Group is a Manhattan-based public relations agency recognized for its diverse client roster and personalized approach to business.

Rebecca and her seasoned team of publicists (affectionately referred to as Brookette's) offer customized, one-on-one services and have a track record of working with clients for many years. Twitter:

Instagram: https://instagram.com/brooksgrouppr

05/05/2026

A beautiful new chapter begins 🌿
 In Season by is officially here…125+ recipes inspired by the rhythm of the seasons and the ingredients that define them.

This is a timeless approach to cooking and one that brings purpose, simplicity, and depth of flavor to the everyday table.

A meaningful addition to any kitchen and a book you’ll return to again and again. Available now via the link in our bio. 📖

05/01/2026

We’re proud to welcome Jess Pryles to The Brooks Group. Australian-born and Texas-based, Jess is a chef, TV personality, and one of the most trusted voices in meat, barbecue, and live-fire cooking. As the founder of Hardcore Carnivore, she’s built a category-defining platform at the intersection of meat science and outdoor cooking culture.

From her series Hardcore Carnivore to her upcoming book Prime Cuts, Jess continues to shape how people understand, and cook meat today.

Excited for what’s ahead.

04/24/2026

24 in 24: Last Chef Standing is back and this season, Joe Isidori steps into the arena. 24 chefs. 24 challenges. 24 straight hours. No breaks, no shortcuts - just instinct, endurance, and ex*****on at the highest level.

Joe brings exactly what this format demands: legacy, precision, and bold, unapologetic flavor. A third-generation NYC chef with a point of view you can feel the second he steps into the kitchen…he doesn’t just compete, he commands.

Premieres April 26 on Food Network.

04/22/2026

There are chefs, and then there are voices shaping how we think about food and its impact on the world. A recent feature in Green Living Magazine highlights Andrew Zimmern’s perspective on food waste - not as a trend, but as a systems issue tied to climate, health, and how we feed communities at scale.

This is what leadership in food looks like today: expanding the conversation beyond the plate. We are proud to support voices that move the industry forward.

04/17/2026

People featured Lisa Steele and her cookbook In Season (out May 5) in today’s print issue 🥚✨

Her Baked Eggs with Pecorino, Olives & Herbs = simple, seasonal, and seriously good.

If you’re ready to cook with more intention (and flavor), this one’s for you. Get the recipe + pre-order at the link in bio.

04/07/2026

Happy Birthday to the Queen of the Coop herself, 🐓👑 Wishing you a year full of fresh eggs, happy hens, and lots of beautiful new recipes along the way. Big love from your team that’s lucky to be part of your flock 🥚🌿💛

03/25/2026

What started as a passion for baking has become something so much bigger.
Kristina Lavallee has built The Cake Girl into a brand rooted in creativity, community, and storytelling…one cake at a time.
This recognition from Inc. is a reflection of the heart, resilience, and vision behind it all.
And it’s only the beginning. 🌟

03/17/2026

featured our client sharing the simple nutrition formula he developed while working with the U.S. military to help build stronger, more resilient soldiers. At its core, the message is straightforward: the way we fuel our bodies directly impacts our ability to perform, recover, and lead under pressure.

While Robert’s work has supported active-duty service members and veterans, the principles he’s sharing apply to all of us -whether you’re training, running a business, leading a team, or simply showing up stronger in your everyday life. One of the things we value most in our work is helping surface stories that connect expertise to a broader conversation. In this case, it’s about strength, resilience, and the role food plays in both.

Grateful to the team at Men’s Journal for spotlighting this perspective. Read the full story at the link in bio.

03/12/2026

This month, two of our clients open new restaurants - one in Jupiter, Florida and the other in Franklin, Tennessee. Different places, different concepts, but the same powerful truth behind both openings.

When people ask for more…more locations, more seats, more opportunities to gather around your table, it’s a testament to the strength of your vision, the loyalty you’ve built, and the experience you’ve created that people genuinely want to return to. We know how much heart, detail, and discipline go into these final days before the doors open.

The late nights. The final walk-throughs. The quiet moments when a space finally starts to feel alive.

We’re cheering you on and can’t wait to see the rooms full, the energy buzzing, and the next chapter unfolding.

03/04/2026

From chuckwagon roots to Times Square.

Kent Rollins was in NYC last week celebrating National Chili Day on the , sharing the craft behind cowboy cooking with , creating bold flavors with , and stopping by to talk business, food, and legacy.

Big moments. Bigger conversations. And we’re just getting started. 🔥

02/13/2026

Making chocolate-covered strawberries for your Valentine tomorrow? 🍓 Good news: Mr. Chocolate himself, , shared his expert tips with —from picking the right chocolate with cocoa butter, how to melt + temper in the microwave, and the secret to dipping room-temp berries like a pro. Swipe for all the sweet details! 🍫

Address

225 West 35th Street 15th Floor
New York, NY
10001

Opening Hours

Monday	9am - 6pm
Tuesday	9am - 6pm
Wednesday	9am - 6pm
Thursday	9am - 6pm
Friday	9am - 6pm

Telephone

+12127680860

Website

http://brookspr.com/

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