Chef Brown first became interested in the food service industry at the early age of 13 in her family’s restaurant in Hawaii. She credits her mother for teaching her to cook and instilling the passion and love she now has for the culinary arts.
In 1976, Chef Brown moved to New Hampshire and later began her career in 1979 at the Balsams Grand Resort in Dixville Notch, New Hampshire. Under the supervision of Chef Phil Learned, CEC, AAC, Chef Brown gained experience by working in every kitchen at the Balsams. Later she was promoted to Sous Chef, a position she held for over ten years. She also participated actively in mentoring and training the students of the Balsams apprenticeship Program. Chef Brown has also managed and staged at several renowned resorts and restaurants in New England and across the country. These experiences include Mama Rosa’s in Waddington, NY; The Valley Inn in Waterville Valley, NH; The Williamstown Inn in Williamstown, MA; and The Wigwam Resort in Litchfield Park, AZ.
Throughout her career, she has participated in continuing education classes at the Culinary Institute of America and Albert Uster Imports. As a long-time member of the American Culinary Federation, Chef Brown has served as Vice-President and President of the ACF northern New Hampshire Chapter and has been active in many fundraising events.
Chef Brown has been awarded the 2002 Chef of the Year Award from the American Culinary Federation, the 2000 Ferdinand Metz Professionalism Award and the 1998 Charles Carroll Award. In March of 2007, Chef Brown took the Certified Sous Chef Practical at Kendall College in Chicago, Ill.
At Murphy’s Steakhouse, Chef Brown’s standards continue to be at the highest level in product, preparation and presentation. She believes in simple, honest and wholesome food that is cooked to order, fresh and prepared with the most important ingredient, her love and passion for good food.
Murphy’s guests are surprised by Chef Brown’s “walk-abouts” through Memory Lane and Sleigh Run dining rooms as she greets each guest and answers any questions about her dishes and experiences.
Join us at Murphy’s Steakhouse for a unique experience, not just a good meal!
Murphy’s Sous Chef – Morgan Brown
Murphy’s is proud to have an “Angel” in waiting with the addition of Chef Brown’s daughter, Morgan Brown, to our kitchen.
Morgan is a 2006 graduate of the New England Culinary Institute and in a short period of time she has gained tremendous experience at such places as Quail Valley Golf Club in Vero Beach, Florida - Vineyard Golf Club in Martha’s Vineyard, MA, and the Biltmore Estate Bistro in Asheville, NC.
Murphy’s Steakhouse is fortunate to have such an enthusiastic, dedicated and professional sous chef working alongside our award-winning Executive Chef Angel Brown.
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