The only event bringing the plant-based movement to a mainstream audience.
June 7–8, 2019 Jacob K. Javits Convention Center New York City
As one of America’s leading chefs, Ed Brown has cultivated a culinary prowess by working in some of the most celebrated kitchens in the world. His passion and considerable talent have earned him wide acclaim including numerous New York Times stars and a Michelin star.
A 1983 graduate of the prestigious Culinary Institute of America, Brown’s professional life began at the New York Times three-star Maurice Restaurant as Sous Chef working beside Chef Christian Delouvrier. After two years, Brown journeyed to Paris and the kitchen of the famous Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this time that Brown was introduced to the cuisines of the world and the variety of techniques that are still evident in the combinations, flavors and simplicity of his cooking style today.
After a brief stopover at the Judson Grill, Brown took over the stoves of The Sea Grill, the gem of the Restaurant Associates family. During his 14 years as Executive Chef Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Brown, “perhaps the most impressive talent in his field.” Throughout Brown’s career, he has earned an impressive 14 stars from The New York Times for such properties as Marie Michelle, Tropica, Judson Grill and The Sea Grill.
In 2008, Brown opened Eighty One on New York’s Upper West Side, which won a highly coveted Michelin star. In March 2010, in light of a tumultuous economy and shifting demands from the neighborhood, Brown made the decision to close the restaurant and return to Restaurant Associates as the company’s Chef/Innovator and SVP. In 2015, Brown returned to the US OPEN project where he is the driving force of ACES by Ed Brown.
Brown is a frequent guest on NBC’s Today Show, CBS’s Morning Show as well as a 2010 competitor on Iron Chef America and judge on Beat Bobby Flay. Brown is the author of The Modern Seafood Cook, and has also contributed to other cookbooks, including the updated Joy of Cooking (Scribner, 1997), Chef Pierre Franey’s 60 Minute Gourmet (Clarkson Potter, 2000) as well as other publications.
In January of 2018, Brown was again promoted to President, Restaurant Services. In addition to his new role, he continues to be the head of Culinary for Restaurant Associates