August 15, 2016
Chef Brown started his culinary career in Garmisch, Germany, in 1999 at the age of 18 as a dishwasher in a hotel, falling in love with food and the chef-life. After two and half years in Europe, he returned to Los Angeles to attend Le Cordon Blue culinary school. Chef Brown has worked with many great Chefs like Chef Jake Rojas of Tallulah on Thame and Chef Marcel Vigneron of Wolf, and many great fine dining kitchens from Palm Springs to Los Angeles and San Diego. He was the head chef of Brockton Villa in La Jolla in 2006-2007.
Cosecha at Wild Willow Farms - Leading up to the opening of his incoming Imperial Beach restaurant, Chef Steve Brown is doing a series of pop-up dinners at venues around Southern California, which he is calling it 'Cosecha,' meaning 'harvest' in Spanish. The menu will be “Farm Driven Modern American” with a Mexican influence. The latest installment will take place at Wild Willow Farms on August 27 and include a 5-course meal with wine pairings for $100. Chef Brown has also currently launched his special event catering company “Harvest”.
For more information on Chef Steve Brown and his endeavors, visit chefstevebrown.com and check out more artistic renderings for The Shipping Yard below.