行政总厨,八十一年
人们普遍认为它能做出最好的海鲜，Chef Edward Brown served as executive chef of The Sea Grill for almost 14 years. Esquire magazine called The Sea Grill "one of the best restaurants in the world" and Brown "perhaps the most impressive talent in his field". Zagat Survey consistently rated The Sea Grill as one of the top seafood restaurants in New York. His collection of stars – fourteen in all – from The New York Times (Marie Michelle,Tropica,贾德森烧烤,这也证明了他的激情能让食客和评论家兴奋不已。诚信和承诺。
尽管布朗的理念一直是尽可能提供最新鲜的海鲜，他的烹饪方法很大程度上强调充满活力的完美主义新美国风格，回忆日本和法国的技巧，维度,and color. Brown's enthusiasm for impeccable ingredients (beyond seafood) translates into an artful use of the world's most flavorful varieties of vegetables and artisanal items,在俄亥俄州的烹饪蔬菜研究所等组织的咨询委员会工作。
1983年从美国烹饪学院(CIA)毕业后，Brown joined New York's Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with the likes of Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later,he traveled with Senderens to Paris to work at the famous Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combination's,他在今天的烹饪风格中融入了风味和简单。
在1990年,爱德华G。布朗加入了受人尊敬的餐厅协会，开设了Tropica餐厅，该组织在大都会生活大楼的第一个项目，最终，在大楼的所有RA餐厅监督烹饪项目。在Judson Grill短暂停留后，Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill. Fourteen years later,爱德·布朗正踏上一段旅程，追随他长期以来拥有自己餐馆的梦想。
2007年秋季中旬，81家分店在纽约市上西区开业，Ed Brown的节目将扩大到包括现代美国菜肴的菜单，而不是所有的海鲜，只有最好的配料和最严格的技术被使用。他的非凡才能将被赋予一个舞台，在这个舞台上闪耀，他对纽约美食景观的承诺将继续下去。
经常在今日秀上看到，布朗继续获得来自Crain纽约公司的好评，纽约时报，美食,《纽约杂志》,和其他人。他还积极参与许多慈善活动，包括一年一度的“车轮上的城市餐”厨师表彰活动。美国一年一度的纽约圣诞节筹款活动的志愿者们，城市丰收组织对抗饥饿的努力，在那里，他供职于救济饥饿组织的食品委员会。
除了写在烹饪书中的众多烹饪节选，布朗著有《现代海鲜厨师》一本全面的烹饪书，描述如何购买，handle and prepare seafood and fish throughout the year. He also participated as a contributing author for the new Joy of Cooking,更新其鱼类和贝类部分，并为著名厨师皮埃尔·弗兰尼(Pierre Franey)的最后一期《60分钟美食家》(60 minutes Gourmet)撰写前言。
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