Edward Brown , Executive Chef, The SeaGrill


Edward Brown joined Restaurant Associates in the fall of 1994, taking over at The SeaGrill as Executive Chef in mid-October. Prior to The SeaGrill, Brown was a chef/partner of JUdson Grill. Brown had been Executive Chef of Tropica Bar and Seafood Restaurant when it opened in the MetLife Building in February 1990 until late 1993. At The SeaGrill, Brown has one primary goal: to maintain impeccable quality and freshness in his fish. Now only 34, he has carved a significant niche as a master chef with an uncommon talent for bringing out the best in seafood. The Zagat Survey of 1998 has rated The SeaGrill one of the top seafood restaurants in New York. John Mariani stated in a recent Esquire feature that The SeaGrill is one of the best seafood restaurants in the country and that Brown is perhaps the most impressive talent in the field.

In addition to his culinary expertise, Brown is committed to promoting seafood. In November 1996, Brown released The Modern Seafood Cook, a comprehensive cookbook describing how to buy, handle and prepare seafood and fish throughout the year. His book has received numerous accolades. He also participated as an author/reviser of the highly acclaimed, newly updated Joy of Cooking by rewriting the section on fish and shellfish. Additionally, Brown was a part of the Great Chefs Series at the Culinary Institute of America in New Hyde Park in February 1997.

Jersey Docks To Manhattan Chic

Brown's passion for the sea and its inhabitants came early in life. As a boy he had an ardent love of fishing and began working on charter fishing boats off the New Jersey shore. Unloading fish at the docks taught him what local restaurants wanted in terms of fresh fish, and by the time he was 15, he already landed his first restaurant job at a seafood house. In fact, familiarity with the kitchen had begun even earlier when, at the age of 12, he had worked in an uncle's catering business.

In 1983, Brown graduated from the Culinary Institute of America with an AOS degree and earned the equivalent CAP, Francais de Cuisine, in France. After three years of culinary experience in the Southern states, Brown joined New York's Hotel Parker Meridien as Sous Chef in its Maurice Restaurant.

Two years later he returned to Paris to work at the famous three-star Lucas Carton as Chef de Partie Tournant for the renowned Chef/Maître Cuisinier Alain Senderens. It was during this stay in France that he was first introduced to Japanese cuisine and the cooking techniques which are so evident in the combinations, flavors and simplicity of his menu at The SeaGrill. His eye for presentation, dimension and color is a direct result of experience with Japanese methods.

Brown's philosophy at The SeaGrill is to serve the freshest food possible. He searches the country for perfect ingredients and sources most of the seafood from local waters. While his preparations are simple, they are also elegant. Some favorite dishes include Chilean Sea Bass, and Chinese Black Broth; New Bedford Sea Scallops with Roasted Garlic and Bud Chives; and Herb- Crusted Skate with Pickled Radishes and Hearts of Palm Vinaigrette.

He is one of only a few American chefs honored with membership in the prestigious French Vatel Club and is one of "America's 2000," North America's Outstanding Chefs, an honor bestowed by the Chefs in America Awards Foundation. In 1994 he was nominated for the James Beard "Rising Star Chef of the Year" Award. In 1995 he was voted one of the Rising Star Chefs of the Year by Restaurant Hospitality Magazine. In 1997 he was named "Best Chef in New York" by the American Tasting Institute.

Brown is also actively involved in numerous charities including Share Our Strength's Taste of the Nation Event, Citymeals on Wheels, Cooks for Kids, and The League for the Hard of Hearing.

Brown lives in New York with his actress wife Kelly and baby Alec Jordan, where he enjoys jamming on the drums and running in local marathons. The Browns are happily expecting their second child in the fall of 1998.

For more information please call Alicia Di Folco at 212.789.7911.

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