SizzlingHot of the grill,
FreshMade to order.
SavouryMade fresh to order.
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 traveling to many cities including San Francisco and Japan.
Chef Brown has been honored by the Japanese Wagyu Committee as an Influencer because of his winning title for Satsuma A-5 Japanese Wagyu at KAABOO ROCK’N CHEF 2016! Chef Brown was sent on a full tour of Kagoshima, the best prefecture of Japanese Wagyu in Japan. The tour included visitation to some of the best ranches for food tastings and demos from top Japanese Chef’s! This has had a huge impact on Chef Brown in a very big way by not only creating a deeper love of Wagyu but also a greater understanding of the Japanese culture.
Shortly after the trip, Chef Steve became the first to import a Japanese Satsuma Wagyu steer to the United States. Because of this he has been named “Chef Ambassador for Satsuma Wagyu” by Trex Corp Inc.
Most recently Chef Brown has opened a new restaurant, Temp by Cosecha, located in the heart of Chula Vista, CA. In addition to full fledged catering services, Temp features a wide selection of food featuring fresh-from-the-farm ingredients. Visit the website at www.tempbycosecha.com
Lastly, Chef Steve is also working on opening a beach front shipping-yard inspired restaurant, in his home town Imperial Beach, Ca. He has partnered with Ironfire Brewing company to bring to life his restaurant and brewery concept of modern comfort food and very casual beach party atmosphere built from shipping containers.
Check out all the action in the videos below!
Recent Blogs by the Chef
Vote now for your favorite Cheff on EATER!read more
If Steve Brown was a pilot, all the collision alarms would be going off in the cockpit right now. This fall, Brown plans to open restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program — all while running his weekly...read more
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