Breckenridge Ski Resort and Vail Resorts are excited to announce the appointment of the resort’s new Executive Chef, Ernest Brown. Chef Brown brings culinary excellence and extensive knowledge to Breckenridge, overseeing food operations at on- and off-mountain restaurants part of the Vail Resorts family at Breckenridge including Ski Hill Grill, TBar, Vista Haus, Overlook Restaurant, The Maggie, TenMile Station, Sevens and the newly opened Pioneer Crossing.
Chef Brown began learning and expanding his culinary skills and knowledge from a young age. Working on a ranch and learning how to butcher along with the daily collection of fresh produce for his mother started his interest in the culinary field. He began his culinary career working in the steakhouse owned by his father. After moving to Las Vegas, Chef Brown’s culinary interest became his career. Working his way from prep cook to Sous Chef and then to Executive Chef, he built a solid foundation of skills that he instills in all of his culinary creations. Chef Brown’s knowledge from the ground up led him to the challenge of opening the House of Blues inside the Mandalay Bay Hotel & Casino.
After the success of opening the House of Blues, he helped open several different restaurants in New Orleans, Chicago and Anaheim. In 2010 Chef Brown joined Caesar’s Palace working as an Executive Chef opening restaurants with Bradley Ogden, Gordon Ramsay and Guy Savoy. Later, he would help create large epicurean events for Bon Appétit and networked with various chefs including Francis Payard, Giada, Bobby Flay and Emeril Lagasse. Being a family man, the family atmosphere of Breckenridge helped him make the move from Las Vegas to Breck this fall.
“We are so happy to welcome Chef Brown to Breckenridge Ski Resort. His extensive experience and knowledge will elevate the on-mountain experience for all guests and we know he’ll work well with our current team of experienced chefs and staff,” said Amy Geppi, senior director of mountain dining for Breckenridge Ski Resort.