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CHEF PATRICK BROWN BIOGRAPHY

This is a very short biography and if you want more information you can visit the contributor's website where you will usually find contact details. If you wish us to pass a message on email us.

In the twenty-eight years that I have been employed as a professional in the hospitality industry, I have held a variety of positions that have provided me with a broad understanding of the industry and vast experience in many areas.

During the past four years I have been employed seasonally as Chef on the luxury charter yacht M/V Explorer operating charter tours in S. E. Alaska. I have spent my Winter seasons working as a consulting Executive Chef for resorts in St. Thomas, USVI, Belize, Patagonia, Chile and Costa Rica. Additionally during this period I have been writing my cookbook, Adventures of an Itinerant Chef, available on-line - (no longer available). I also write a monthly column entitled 'Notes from the Road', for international professional chefs on www.cheftalk.com

I began my career, after College, as an Apprentice Chef on the resort circuit primarily working seasonally in the Rocky Mountains / Florida-Eastern seaboard regions. I learned the culinary profession the “old-fashioned” way under European Chefs who required an apprentice to become proficient in each kitchen position before advancing. The majority of my training was in up-scale hotels and restaurants in resort areas.

In 1976 I was hired as the Executive Chef for Twentieth Century Fox Studios in Hollywood, California. This high-profile, high-volume, position greatly increased my knowledge of the industry and provided me with my first opportunity in restaurant construction and remodelling.

Since that time I have been actively involved in the design, construction and opening operation of over fourteen restaurants, hotels and food service facilities. Among those were:

  • The Crowne Plaza Hotel, Galleria, Houston, Texas (F&B Director)
  • The Gage Hotel, Big Bend National Park, Texas (GM/Exe. Chef)
  • The Terlingua Cafe, Big Bend National Park, Texas (GM/Exe. Chef)
  • Bay Harbor Hospital, Palos Verdes, California (Executive Chef)
  • Twentieth Century Fox Studios, Hollywood, California (Exe. Chef)
  • Rim Rock Resort, Capitol Reef National Park, Utah (Executive Chef)
  • Double Arrow Ranch Resort, Seeley Lake, Montana (GM/Exe. Chef)
  • The Viking Lodge, Big Mountain, Montana (Executive Chef)
  • The Bear Country Inn, Libby, Montana (GM/Exe. Chef)
  • The Branch River Lodge, King Salmon, Alaska (Executive Chef)

In addition to my experience in Food and Beverage Management I have also had extensive experience as a Resort and Hotel General Manager. In that capacity I have been responsible for daily operations, sales, marketing, tour development and P & L accountability.

Since 1983 I have been actively involved in eco-tourism. After completing Whitewater Rafting School I worked seasonally as a professional river guide in Texas, New Mexico, Colorado and Mexico. During the summer months I worked as an Executive Chef in an Alaskan Fishing Lodge. I also worked one winter season as a relief Chef for American Hawaii Cruise Lines.

In 1991 I was hired as Director of Marketing for Far Flung Adventures, the largest river rafting outfitter in Texas. In this position I was responsible for developing a series of package tours for the international and domestic markets. In addition to developing and conducting these tours I have also had extensive experience in marketing and public relations.

In my position as Nature Tour Manager for Texas Parks and Wildlife I was responsible for developing and implementing a sustainable nature tour business for that State agency in partnership with private tour providers utilizing TPWD resources and private property.

Throughout my years in the industry I have actively participated in community service organizations and in community development programs. In 1984, I wrote for, received and administered an Economic Opportunity Grant from the Private Industry Council of Montana to conduct a state-wide Food Server Training Program for the tourism industry.

My cooking background is as varied as my experience. I was trained in Classic French, Italian, Nouvelle and American Continental Cuisine. I am a recognized authority in Dutch Oven and outdoor cooking and have an in-depth knowledge of Southwestern Foods; Pacific Rim Cuisine and the cuisine of Mexico.

There is a lot more to know about Chef Patrick but for that, and to read of his adventures, you will need to visit his own website.