Edward Brown ‘83

President of Restaurant Services, Restaurant Associates; New York, NY

Edward G. Brown '83 is the president of Restaurant Services for Restaurant Associates, a role he was promoted to in January 2018. In addition to his new role, he continues to be the head of culinary for Restaurant Associates. Having started his career at the New York Times three-star Maurice Restaurant and worked in Paris in the kitchen of the famous Michelin three-star Lucas Carton, Ed became executive chef of The Sea Grill, the gem of the Restaurant Associates family. During his 14 years in that role, Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Ed, “perhaps the most impressive talent in his field.” Throughout his career, Ed has earned 14 stars from The New York Times for such properties as Marie Michelle, Tropica, Judson Grill, and The Sea Grill. In 2008, Ed fulfilled his lifelong dream of owning a restaurant, and opened Eighty One. The Upper West Side eatery was an immediate hit and earned a Michelin star. In March 2010, Ed closed the restaurant and returned to Restaurant Associates as the company’s chef/innovator and senior vice president. In 2015, Ed re-conceptualized ACES by Ed Brown, the premium level seafood restaurant that operates during the 14 days of the U.S. Open. He is a frequent guest on NBC’s Today Show, CBS’s Morning Show, as well as a 2010 competitor on Iron Chef America and judge on Beat Bobby Flay. 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), Chef Pierre Franey’s 60 Minute Gourmet, (Clarkson Potter, 2000), as well as other publications. (New York, NY)