Ed Brown

For more than 30 years, Chef Ed Brown has cultivated culinary prowess by working in some of the most celebrated kitchens in the world. Brown now assumes the leadership role of Chief Executive Officer for Restaurant Associates and an Officer of its parent company, Compass Group.

Ed Brown has been a part of Restaurant Associates throughout most of his career. In 2015, as the company’s Chef | Innovator and SVP, Brown returned to the US OPEN project, where he successfully re-conceptualized ACES by Ed Brown. This premium-level seafood restaurant operates during the 14 days of the annual premier New York event to this day.

In 2008, Brown fulfilled his lifelong dream of owning a restaurant and opened Eighty One. The Upper West Side eatery was an immediate hit and earned a highly coveted Michelin star. Additionally, in 2009, he created the casual and authentic seafood eatery, Ed’s Chowder House. However, in March 2010, in light of a tumultuous economy, Brown decided to close Eighty One and pursue other opportunities that included a return to Restaurant Associates as the company’s Chef | Innovator.

It was in 1994 Brown teamed up with Restaurant Associates when he took over the stoves for The Sea Grill. 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.”

As a graduate of the prestigious Culinary Institute of America, Brown’s professional life began at Maurice, the New York Times three-star restaurant, as Sous Chef working beside Chef Christian Delouvrier. After two years, Brown journeyed to Paris to join the kitchen of the famous Michelin three-star chef, Lucas Carton, as Chef de Partie Tournant.

Ed Brown’s passion and talent have earned him critical acclaim, including the coveted Michelin star and an impressive 14 stars from The New York Times for such properties as Marie Michelle, Tropica, Judson Grill, and the aforementioned The Sea Grill. His varied experience is synonymous with an entrepreneurial spirit, quality, and culinary innovation.

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

Ed was honored at C-CAP’s 2023 annual national benefit for his leadership in the food industry. And is now on the National Board.

He also sits on the board as a Vice Chairman of the New York Common Pantry.