Ed Brown

Over a career span of more than four decades, Chef Ed Brown has built a distinguished record at the intersection of culinary excellence, entrepreneurship, and executive leadership. He is Chief Executive Officer of Restaurant Associates and an officer of its parent company, Compass Group. Since becoming CEO in January 2022, Brown has led a period of exceptional growth, with revenue nearly doubling, while strengthening Restaurant Associate’s position as a chef-driven hospitality leader. 

A graduate of the Culinary Institute of America, Brown began his professional career at Maurice, the New York Times three-star restaurant, serving as sous chef alongside Christian Delouvrier and Alain Senderens. Two years later, he traveled with Senderens to Paris to work as chef de partie tournant at the Michelin three-star Lucas Carton. 

In 1990, Brown joined Restaurant Associates as Executive Chef of Tropica. Four years later, he took the helm of The Sea Grill, where he served as Executive Chef for 14 years. During his tenure, Esquire called The Sea Grill “one of the best restaurants in the world” and Brown “perhaps the most impressive talent in his field.” 

In 2008, Brown fulfilled a lifelong dream by opening Eighty One, which earned a Michelin star. The following year, he created Ed’s Chowder House, a casual seafood concept.  

In 2010, Brown returned to Restaurant Associates as Chef | Innovator. In 2015, he reimagined ACES by Ed Brown, a premium seafood restaurant that operates annually during the U.S. Open. From January 2018 until his promotion to CEO in January 2022, Brown served as President of Restaurant Services while continuing to lead the company’s culinary strategy. In that role, he led substantial expansion and broadened the division’s portfolio of acclaimed restaurants and landmark dining destinations. 

Brown’s culinary work has been recognized with a Michelin star and a combined 14 stars from The New York Times for his work at Marie Michelle, Tropica, Judson Grill and The Sea Grill. His career reflects an entrepreneurial spirit and a commitment to quality, culinary innovation, and sustainability. 

 Brown has appeared on NBC’s Today Show and CBS’s Morning Show, competed on Iron Chef America and served as a judge on Beat Bobby Flay. He is the author of The Modern Seafood Cook, a comprehensive guide to buying and preparing seafood, and has contributed to other cookbooks, including the updated Joy of Cooking (Scribner, 1997) and Chef Pierre Franey’s 60 Minute Gourmet (Clarkson Potter, 2000). 

Brown was honored at C-CAP‘s 2023 Annual National Benefit for his leadership in the food industry. He serves on C-CAP’s National Board and is Board Vice Chair of New York Common Pantry. In March 2026, Brown received the NYC Hospitality Alliance‘s Big Apple Award, recognizing his lasting influence on New York City’s restaurant industry. In May 2026, Children of Bellevue honored Brown at its annual TOAST! to the Children gala, recognizing his leadership in hospitality and commitment to addressing food insecurity.