Chef Josh Brown has not taken the normal path of most fine dining chefs. Self taught, he has learned from experience and hands on work in kitchens up and down the east coast. Through his travels he has created his own take on food. Using both local and organic products as well as exotic products, he creates dishes that have bold flavors with a touch of restraint.

Since Chef Brown can remember he has always been interested in food. He was lucky enough to be raised in a family that was always trying new food. Nothing was off limits when it came to eating. He says that he has learned just as much about food from watching his mother prepare dinner for the family, as he has learned from any of the chefs he has worked under.

In the past several years, he has worked in many kitchens and taken new ideas about food from each place. The majority of Chef Brown's culinary education has come from his time spent in Charleston, South Carolina. There he realized how important it is to work with local purveyors and use the bounty of the region. During his time in Charleston, he became a James Beard accredited chef, cooking at the Beard House in Manhattan twice. He also had the opportunity to cook for Dennis Hopper at his private residence in Venice, California.

Chef Brown is excited to start a new chapter in his culinary career working at Harry Browne's. He is excited to show the regulars of Harry Browne's new ideas about food and the memories food can create, as while as bring a new customer base in to enjoy the Harry Browne's experience.