Ed BrownChef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined
New York’s Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.
In 1990, Ed joined Restaurant Associates to open Tropica, the organization’s first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA’s restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.
In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed’s Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."
Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs’ tribute for Citymeals-on-Wheels, Volunteers of America’s annual fundraising event A New York Christmas, and City Harvest’s Bid Against Hunger, where he serves on the hunger-relief organization’s Food Council.
Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey’s last edition of 60 Minute Gourmet.