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Bryan Brown

Executive Chef


Chef Bryan Brown was born into hospitality.  Growing up in San Diego, his first memories of being in a kitchen were with his Grandfather who was a Chef and owned an Italian restaurant in the 1940s.  “I started learning to cook as soon as I could see over the counter,” Brown says.  The family hospitality legacy continued with Brian’s father who owned a Ranch Resort in Ensenada, Mexico.  As a teenager, Bryan would go down with his Dad on the weekends and help him cook for the Guests as well as serve and bartend.

At 19 years old, Bryan decided it was time to take his culinary skills to the next level.  He attended the California Culinary Academy College of Food in La Mesa.  After graduating, his first job was a Line Cook at Pamplemousse Grill in Solana Beach.  There he quickly worked his way up and was promoted to lead Lunch Chef.  Following his three years at Pamplemousse, Bryan took a position as Sous Chef at Café Japengo for the Hyatt Regency in La Jolla. 

For the next decade Chef would continue to build his career in San Diego.  From 2007-2012 he was a Chef at The Buffet and BLD’s Café at Valley View Casino and Hotel.  In 2012 he was offered the Assistant Executive Chef position at Viejas Casino & Resort, where he was responsible for overseeing 7 food outlets throughout the casino.  In July 2015, Brown joined the Cohn Restaurant Group Team as Executive Chef at Vintana wine + dine in Escondido.

When he’s not working, you can find Bryan barbequing for friends and cooking up short ribs or pork belly, some of his all-time favorite foods.  “There is nothing better than a perfectly braised piece of meat,” he says.  For Brown the most important part of being a Chef is understanding the Guest.  “It doesn’t matter if I think a dish is perfect, the Guest has to like what I put in front of them.”  Chef attributes his success to the strong work ethic he learned from his Grandfather as well as his pure joy of being in the kitchen.  “It takes a certain type of person to work in the culinary field.  The kitchen can be a stressful place, working long hours on weekends and holidays.  You really have to love what you do.”  Clearly, Chef Bryan Brown does.