Brown Glenroy - Brown, Glenroy

Glenroy Brown

Biography

Glenroy is the Executive Chef at Pickle Hospitality. Born in Jamaica, Glenroy moved to the Bronx as a teenager and experimented with his love for cooking by hosting neighborhood dinners in his apartment building. Glenroy’s instinct for capturing the flavors and culture of island cuisine led to culinary school (The Art Institute of New York), where he met mentors who took a vested and continuing interest in his career. After working with several of New York’s most venerated chefs, including Danny Meyer at Blue Smoke, Tommy Bahama, and The Strand Hotel he found a community... READ MORE

Glenroy is the Executive Chef at Pickle Hospitality. Born in Jamaica, Glenroy moved to the Bronx as a teenager and experimented with his love for cooking by hosting neighborhood dinners in his apartment building. Glenroy’s instinct for capturing the flavors and culture of island cuisine led to culinary school (The Art Institute of New York), where he met mentors who took a vested and continuing interest in his career. After working with several of New York’s most venerated chefs, including Danny Meyer at Blue Smoke, Tommy Bahama, and The Strand Hotel he found a community and home with Jacob Hadjigeorgis at Pickle Hospitality creating diverse and dynamic menus at all three of the groups restaurants: Jacob’s Pickles, Maison Pickle, and Lucky Pickle Dumpling Co.

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What is your favorite NYC restaurant? And what is your go-to dish? Cafe Altro Paradiso, a big bowl of pasta What is your ultimate meal? Fried chicken with waffles or toast or pancakes in a biscuit or just by itself. What three things are always in your pantry? Pasta, fresh fish (swordfish is my favorite), rice. If you weren't a chef, what would you be? I was an all-american soccer player in high school and on my way to play NCAA ball for Mercy before I had an accident. I like to think that I would have been a pro-athlete if I wasn't a chef. If you could cook with anyone, who would that be? Rihanna What’s your favorite NYCWFF memory? In 2014 I was brought on stage by Chef Fritz Sonnenschmidt from CIA. It was a star-struck fan-boy moment for me—I was only a few years our of culinary school and had been reading about his work for a long time.

Shrimp Dumplings

Recipe Ingredients:
Shrimp
Butter
Beavy cream
Scallion (green onion)
Old bay seasoning
Won ton wrapper
Egg for wash

Recipe Instructions:
1. Add the shrimp (peeled and deveined) heavy cream, butter, small dice scallions and seasoning to robot coupe food processor.
2. Pulse but not pureed.
3.Remove the mixture and place aside.
4. Take 4 oz of the mixture place in center of the won ton wrapper, paint edges with egg wash and fold all sides until completely sealed
5. Let rest and and then steam until soft or at desired temperature. Serve immediately.