Harvest

Catering

Cosecha

Pop up Restaurant

Our Farms

Learn more

Harvest

Catering

Cosecha

Pop up Restaurant

Our Farms

Learn more

Sizzling

Hot of the grill,

Fresh

Made to order.

Savory

Made fresh to order.

About Chef Steve Brown

The beginning: At the age of 18, Chef Steve Brown moved from California to Garmisch, Germany to explore what Europe had to offer. Along the way, he found a job working at a hotel cleaning their suites. Soon they found him sleeping on the job multiple times, rather than doing what he hated most, cleaning. They relinquished him to the kitchen where he became a dishwasher where half of his duties were peeling potatoes to cutting mirepoix to straining veal stock to pureeing soups and blanching vegetables. He began falling in love with food, the chef life and knowing there is nothing he would rather do. After two and half years in Europe, he returned to Los Angeles to attend Le Cordon Bleu Culinary School. The beginning: At the age of 18, Chef Steve Brown moved from California to Garmisch, Germany to explore what Europe had to offer. Along the way, he found a job working at a hotel cleaning their suites. Soon they found him sleeping on the job multiple times, rather than doing what he hated most, cleaning. They relinquished him to the kitchen where he became a dishwasher where half of his duties were peeling potatoes to cutting mirepoix to straining veal stock to pureeing soups and blanching vegetables. He began falling in love with food, the chef life and knowing there is nothing he would rather do. After two and half years in Europe, he returned to Los Angeles to attend Le Cordon Bleu Culinary School. 

The best so far: “Right now the best is being a True Cooks team member and being an A5 Satsuma Wagyu ambassador of the TREX Corp, the international supplier.” In 2016, Chef Steve Brown was a competitor at the KAABOO Rock’n’Chef Competition where he took the title of Rock’n’Chef 2016. This introduced him to A5 Satsuma Wagyu and inspired him to take this sought after meat for his coursed private CosechaSD dinners. This gained momentum and the Japanese Wagyu Committee noticed. They invited him on the Japanese Wagyu Tour 2017 with many prestigious chefs and butchers including Guy Crims, Jared Montarbo, and Michelin Starred Jackson Yu and David Barzelay. With some of these great men, he decided it was time to import the First Ever A5 Satsuma Japanese Wagyu Whole Steer to the United States. With the help of Pape Meat Co. and TREX Corp., they held multiple sold-out Wagyu dinners with the steer in San Francisco and San Diego. Shortly after, he was nominated by EATER as San Diego Chef of the Year 2017.

The deets: Chef Brown has worked in many restaurants including the Parker Hotel, Palm Springs, Brockton Villa, La Jolla, Inn of the Seventh Ray, Topanga Canyon, Monsieur Marcel Restaurants, Los Angeles, started a catering company called Purely Professional Chef, then to open his very own restaurant, Gardiner Junction on Sunset Blvd., Los Angeles, to launching his fine dining supper club and catering brand, CosechaSD, meaning “harvest” in Spanish. In 2017, Chef also took part in the opening of Temp restaurant, located in Chula Vista, Ca.  Big things are coming in 2018 including Cosecha Signature Restaurant, World Tour and raising his Signature Wagyu. 

Side Note: While working at the Inn of the Seventh Ray, he was taught “real” farm-to-table from his good friend and Seventh Ray’s Executive Chef Jake Rojas, sourcing 90% of the produce from the Santa Monica Farmers Market. “Chef Rojas’ passion for farm-to-table, his creativity and the techniques he had learned from his experience at the 3-Michelin Star Joël Robuchon Restaurant in Vegas introduced me to Michelin style techniques, which I incorporate every day.” 

Coming Soon: A5 Japanese Wagyu & True Japanese Kobe World Tour by CosechaSD – See You There!

 

WINNER!

Chef Steve showed off his culinary skills and won the 2016 Kaaboo Rock’n Chef Competition in Del Mar, Ca. 

Check out all the action in the videos below!

Recent Blogs by the Chef

Temp by Cosecha featured on Zagat!

Temp by Cosecha has been featured on Zagat! To see the Zagat page click here   and here

For Events and Catering

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ChefSteveBrown Copyright ©2016

ChefSteveBrown Copyright ©2016

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