Chef Brigham Cook—affectionately known as “Chef Briggs”—brings his signature blend of heart, heritage, and innovation to Velocity Health Group. A native of Bentonville, Arkansas, Chef Briggs has spent his career redefining what it means to create food that both nourishes and inspires.
A champion of farm-to-table cooking, he prioritizes wholesome, locally-sourced ingredients to craft meals that fuel the body and elevate the spirit. Before joining Velocity, Chef Briggs served as Executive Chef for John Tyson and the Tyson family, collaborated with the Walton family to design the first early-childhood education culinary curriculum for the Helen Walton Children’s Enrichment Center, and was honored as a 2021 proprietor and inductee in the Arkansas Food Hall of Fame. He also founded Cook’s Culinary in Northwest Arkansas, where his creative approach to comfort food and global flavors continues to influence chefs across the region.
At Velocity, Chef Briggs leads the culinary program with the same care that defines the organization’s approach to healing—creating food that fosters connection, comfort, and community. His dishes reflect Velocity’s belief that nourishment is an essential part of wellness, offering residents and staff alike meals that are as restorative as they are delicious.
Outside the kitchen, Chef Briggs often recalls learning to cook alongside his great-grandmother on a wood stove—growing vegetables, curing meats, and discovering that love and food are inseparable. Guided by that same philosophy, he approaches every plate with humility, hard work, and the simple truth that “nothing worth doing ever comes easy.”
