It all started in Garmisch Germany, when an 18 year old hotel dishwasher 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. Not long after the move Steve was accepted to attend the famous Le Cordon Blue Culinary School, where he earned his title of Chef.
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 has launched his very own catering company spanning from San Diego to Los Angeles. 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. The first scheduled Cosecha sold out in just 2 days and now because of popular demand Cosecha has found a home in Coronado Ca!

Chef Brown has been honored by the Japanese Wagyu Committee as a Influencer because of his work with Satsuma A-5 Japanese Wagyu while winning the title of KAABOO ROCK’N CHEF 2016!  They are sending Chef Brown on a full tour of Kagoshima which is the best prefecture of Japanese Wagyu in Japan. This will include seminars on the process in great detail, full tours of the best ranches, lunch and dinner tastings from top Japanese Chef’s and much more! This will obviously impact Cosecha in a very big way and the menu will have a very heavy A-5 Satsuma Wagyu presents.

 
Chef Brown is also working on opening a shipping-yard inspired restaurant, on the beach in his home town Imperial Beach, Ca. There will be a brewery and tasting room, with modern comfort food in a very casual beach party atmosphere built from shipping containers. Stay tuned there will be an announcement of who the brewery will be very soon!!  Chef Brown also has a project in fast growing neighborhood of Barrio Logan coming soon.