Chaz Brown

Seoul Chicken

In 1998, Chaz started his culinary career while living in Los Angeles. There, he worked seasonally for “Earle’s Grill Catering” and was responsible for cooking in the homes of high-profile celebrities. In 2004, Chaz attended The French Culinary Institute (now known as The International Culinary Center), and today stands as a ‘Career Ambassador’ for the prestigious institution. In 2010, he was awarded the ‘Outstanding Alumni Award’ for the Mid- Atlantic Region. That achievement combined with his growing experience propelled Chaz to television appearances on the Food Network’s “Chef vs. City” in 2010, NBC Universal/Bravo TV’s “Top Chef” (Season 9) in 2011, and “Around the World in 80 Plates” (Season 1) in 2012. He continues to work with the Food Network as a chef consultant and an executive culinary producer.

While attending culinary school, Chaz trained for 10 months at Nobu in New York where he practiced and honed his Japanese knife techniques daily while working up to three stations. Chaz also has worked at several Philadelphia restaurants – as a line cook at Steven Starr’s Washington Square and Jose Garces’ Tinto; and as Chef-de-Partie at Le Bec Fin – where under award-winning star Chef Georges Perrier, he fine-tuned his classical French skills. In Atlantic City, NJ, Chaz worked for the PJW Restaurant Group (Chophouse and Kitchen 233) and Izakaya - a high-volume/high-profile Japanese restaurant.

In 2010, Chaz moved his family to New York City to become the Executive Chef of Fatty Crab. There, he received a two star New York Times restaurant review while helping the group increase both revenue and media exposure. During this time at Fatty Restaurant Group, he successfully opened Fatty Cue, two more Fatty Crabs and a Pig & Khao.

In 2013 Chaz founded Soul of the Space Culinary, a restaurant consulting firm that helps restaurant owners compete in a challenging environment by implementing his skills in both front and back of the house operations. 

This August, Chaz will open Seoul Chicken, a creative wing bar where East Asia meets the American South, with his partners in the lower east side.

Learn More About Chaz Brown:

What is your favorite New York City restaurant?

Pig and Khao

What would be your last meal on earth?

Curry Crab and Dumplings

I always keep ________ in my fridge.

Hot Sauce

What is the best advice you have ever been given, and from whom?

When you're green you grow and when you are ripe you rot. Jim Odare