Former Chairman, CEO and President
Brinker International, Inc.

Doug Brooks (’75) is the former chairman of the board, chief executive officer and president of Brinker International, Inc., whose current brands include Chili’s® Grill & Bar and Maggiano’s Little Italy®.

Brooks earned a bachelor of science degree in hotel and restaurant management from the University of Houston in 1975. He joined Chili’s in February 1978 as a manager at the company’s original location on Greenville Avenue in Dallas, Texas. Here, he rose through the ranks, holding numerous positions as general manager, area director and regional vice president. Brooks was named president of the brand in 1994. In 1999, he was promoted to president and chief operating officer of Binker International, then, a few years later, the roles of chief executive officer and chairman of the board were added to his roles. Today, Brooks has transitioned into a consulting position.  

Brooks also serves on the board of directors for Southwest Airlines and is on the emeritus board of directors for Limbs for Life Foundation. He also serves on the professional advisory boards of St. Jude Children’s Research Hospital® and Vandelay Hospitality. Brooks additionally is the chairman of the Hilton College Dean’s Advisory Board, as well as the University of Houston Board of Visitors. Brooks formerly served on boards of Club Corp, AutoZone and the University of Houston System Board of Regents.

Brooks has earned recognitions as the Hilton College Distinguished Alumni and Distinguished Alumni Chair. He is also a part of the Junior Achievement of Dallas’ Business Hall of Fame, Texas Restaurant Association’s Hall of Honor, Hilton College’s Hospitality Industry Hall of Honor, National Ethnic Coalition of Organization’s Ellis Island Medal of Honor. He was also a Hilton College commencement speaker in 2007 and is a Chili’s Hall of Fame inaugural member.

Brooks has also earned the Millennium Advisory Board Icon award, the University of Houston Distinguished Alumni award, Maggiano’s Little Italy Hall of Fame award, St. Jude Children’s Research Hospital’s Michael F. Tamer award, Northern Texas Professional Golfer’s Association’s Byron Nelson award, Jesuit College Preparatory School of Dallas’ Distinguished Alumni award, the Texas Diversity Council’s 2011 CEO Diversity Champion award, Nation’s Restaurant News’ Norman award, People Report’s Workforce Legacy award and the Nation’s Restaurant News’ Golden Chain award.

Outside of his business and community activities, Brooks spends his time with Holly, his wife of more than 46 years, their two sons, Taylor and Kyle, their daughter-in-law, Laura and their granddaughters, Isabella, Livi, Bridget and Chloe.