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About Chef Steve Brown

At the age of 18 Chef Brown moved to Garmisch Germany and became a dishwasher and fell in love with food and the chef life.

It was this turning point that Steve decided to pursue a career in the field of culinary arts. After spending over two years in Europe, Steve returned to Los Angeles to attend culinary school at Le Cordon Blue in Pasadena. Chef Brown has since worked in many fine dining kitchens in big cities such as Palm springs, Los Angeles, and San Diego. Most recently being featured at Gardner Junction in West Hollywood.

Chef Brown’s ever popular series of pop-up restaurants, called Cosecha. “Cosecha”, meaning harvest in Spanish has quickly become a popular event among the southern California crowd. Cosecha has grown ever so popular these multi course dinners ranging from 8 to 22 courses with pairings. Cosecha “supper club” has a new home Brick and Mortar in the heart of Barrio Logan, San Diego.  Chef Brown has Launched “A Beautiful Contradiction” A Satsuma Wagyu collaboration dinner series where Brown pairs up with a different great Chef for each dinner to create a multiple course one of a kind food and wine experience each course will have A5 Japanese wagyu paired with produce harvested from Wild Willow Farm and hand foraged ingredients from the surrounding area. This dinner series is being shot as a documentary and will be hitting the road first stop San Francisco and many other cities in the works include Japan.

Chef Brown has been honored by the Japanese Wagyu Committee as an Influencer because of his work with Satsuma A-5 Japanese Wagyu while winning the title of KAABOO ROCK’N CHEF 2016!  Chef Brown was sent on a full tour of Kagoshima which is the best prefecture of Japanese Wagyu in Japan. This include seminars on the process in detail with full tours of the best ranches, lunch and dinner tastings and demos from top Japanese Chef’s! This obviously has had huge impact on Chef Brown in a very big way not only creating a deeper love of Wagyu and the amazing attention to detail but the Japanese culture and their dedication and focus to the highest level of sanitation and pure determination to creating this unmatched Beef. This tour was made up of Chef’s, Butchers and distributers from around the world the connections he made will last a life time and he is already collaborating. We have already joined forces and are importing the first ever Satsuma Wagyu whole Steer to the united states from Japan. We will be having a Butcher demo dinner at Pape Meat company in Millbrae Ca with Master Butcher Guy Crims and Chef Brown featuring this amazing animal this will all be shot as part of the documentary “A Beautiful Contradiction”. Chef Brown has most recently been named Chef Ambassador for Satsuma Wagyu by Trex Corp Inc. the sole importer of Satsuma Wagyu Beef to the USA.

Chef Brown is also working on opening a shipping-yard inspired restaurant, on the beach in his home town Imperial Beach, Ca. He has partnered with Ironfire Brewing company on this restaurant and brewery concept with modern comfort food and very casual beach party atmosphere built from shipping containers.


Chef Steve recently showed off his culinary skills and won the 2016 Kaaboo Rock’n Chef Competition in Del Mar, Ca. This win will take him to Alabama in November to compete in the World Chef Challenge. Stay tuned!

Check out all the action in the videos below!

Recent Blogs by the Chef

Wagyu & Wine Dinner

Wagyu & Wine Dinner FEATURING KAABOO ROCK' CHEF 2016 CHEF STEVE BROWN Wednesday, April 12, at 6:30 PM Join us oceanfront at 6pm on April 12 at 1500 OCEAN for an exquisite dining experience courtesy of Chef Meredith Manee and Japanese-sponsored, KAABOO Rock’n Chef...

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