Skip navigation

10 Thoughts: Ed Brown

• See more Top Chefs

Ed Brown is the senior vice president of food and beverage for Restaurant Associates. For 14 years, he served as executive chef of The Sea Grill at Rockefeller Center in New York City. Brown is currently a chef/partner of Ed’s Chowder House and Restaurant
Eighty One, both in New York City. He’s also the author of The Modern Seafood Cook.

1. One thing you don’t know about me is that I have never in my life held another job outside of a restaurant.

2. If I could trade places with one chef it would be Pierre Franey. He found the humble balance between the love of cooking, sharing his knowledge and  having a family life. He was a mentor to me.

3. One of my most memorable meals was at L’Oasis in Belgium.

4. If there were no butter and salt, I’d have no reason to live.

5. My go-to drink is bourbon.

6. If I were on death row my last meal would be butter-poached turbot with shellfish and sea beans, a puree of la ratte potatoes and a grand cru white Burgundy.

7. My worst culinary creation was a roasted red pepper dessert at Tropica in 1992.  As much as I tried to make this work, it just didn’t.

8. If I could change one thing about me I would be less serious and find more time for fun.

9. My favorite junk food is Peanut M&Ms.

10. If I wasn’t a restaurant operator, I’d love to be either an architect (which I almost pursued) or a landscape designer.

TAGS: Archive Chefs
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.