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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.