A graduate of New York’s renowned Culinary Institute of America, Chef Brown became interested in cooking at a young age by watching his mother prepare three meals a day for his family of nine. After graduating from The Culinary Institute of America, Chef Brown moved to Miami to continue his education at Florida International University where he attained a degree in Hotel and Restaurant Management.
It is in Miami where Chef Brown developed his passion for diverse cuisine at the highly acclaimed Mark’s Place. At the age of 23, Chef Brown was appointed Executive Chef of the Nana Restaurant in The Wyndham Anatole Hotel. Chef Brown received several accolades at Nana and elevated the restaurant to its first five star rating from the Dallas Morning News. This accomplishment later earned him his first of three trips to the prestigious James Beard House in New York City. Pursuing his yearning for a new challenge, Chef Brown moved to California to work for Muriel’s, a start up restaurant group in San Francisco. During his time with Muriel’s, Chef Brown opened and developed the culinary concepts for restaurants in Palm Springs and New Orleans. Chef Brown returned to Dallas and took the position of Executive Chef at the historic Melrose Hotel where he quickly took over development for the company’s two other properties in New York and Washington D.C. Since joining The Melrose in 2002, Chef Brown has achieved a growing number of accolades including, Breakout Chef of the Year from D Magazine, Sur La Table Iron Chef Champion and winner of the Caesar Salad Competition hosted by the American Institute of Wine and Food. Chef Brown’s no guidelines cuisine has been described as “progressive American” combining flavors and ingredients from diverse ethnic origins.
