Allow me to introduce myself: I’m Bill Brown, your new Executive Chef!
I was born and raised in Pittsburgh, Pennsylvania; I completed a chef apprentice program with Stouffers at the Top of the Triangle Restaurant in Pittsburgh. I hold an Associate in Science degree in Culinary Arts from the Community College of Allegheny County and Pittsburgh Chef’s Apprenticeship Program.
As I began my career, for several years I worked in local Pittsburgh area restaurants; including my first Executive Chef position at the Fox Briar Restaurant which was voted for three consecutive years, as one of the “top five restaurants” in the Pittsburgh area.
Most recently, I was the executive Chef of the Palm Beach Polo and Golf Club in Wellington Fl. Prior to that, I spent the last 23 years of my career in greater Los Angeles area working in the Country Club industry, including, Bel Air Country Club, South Hills Country Club in Covina, CA, Birnamwood Golf Club in Santa Barbara, CA and Nevillewood Country Club in Pittsburgh, PA.
I was also the Corporate Chef for the American Golf Corporation Private Club Division, also held a leadership management position working for eight years as Executive Sous Chef at the prestigious Los Angeles Country Club. In addition, I had the opportunity to participate on the 1996 California Culinary Olympic Team achieving numerous medals that included Gold Medal Honors.
Keeping close ties to extended family and friends in Pennsylvania, as well as California and Florida. I enjoy a variety of interests and hobbies, such as motorcycling, fishing and painting in the medium of acrylics. I have been very fortunate to inherit a knowledgeable and talented Chef De Cuisine (Heather Henderson) and culinary team.
Your Executive Chef