Dean Brown

- Oversaw all aspects of service and beverage programs; designed 12 signature cocktails, 4 zero-proof cocktails, and an 85-bottle wine list
- Grew beverage sales 30% over Q1-Q3 2026 vs. the previous 3 quarters at 16% COGS
- Configured and built out Toast POS, MarginEdge, and OpenTable, increasing server efficiency and inventory tracking and reducing table turn times by an average of 20 minutes

- Contributed to the cocktail program during the restaurant's 2023 Michelin recognition
- Designed multiple premium cocktails for the menu at 10-13% COGS

Pandemic-era project operated alongside other jobs.
- Designed a full restaurant concept, presentation deck, and business plan, and pitched to investors for a $1.2M raise
- Hosted 4 pop-ups, 10 events, and 50+ private dinners

- Oversaw a staff of 9 and service during New York's limited-capacity era

- Opened a sushi omakase and cocktail bar as Bar Director and Floor Manager, hiring 10 staff and building the bar program
- Role ended with the pandemic closure

- Built out a 20+ exclusive allocated craft beer list, increasing the customer base by 8% using beer-specific bump sites BeerAdvocate and Untappd
- On the team earning Eater's No. 4 Top Sit-Down Pizzerias, 2018

Makes classic and proprietary cocktails with precise methods

Responsible for guiding guests through A’la Carte, Prix fixe, and Chef's Tasting Menus

Creates cocktails for the menu with seasonal and unique ingredients

Runs Beer Program with a mind set on fresh beer from high quality, small craft breweries

Creates and maintains many fermentation projects. Including, vinaigriers, tepache, and kaffir

Chef de Partie Garde Manger, Tournant, Fish Entremetier, Poissonier
• Regularly worked next to Chef Bouley
• Responsible for ordering/reductions of goods for the kitchen
• Over saw a small team Garde Manger cooks
• Taught cooking classes in front of large groups
• Floated in between all stations helping plate and cook during large volume seating
• Performed in a variety of settings: lunch service, dinner service, offsite catering, banquet, buffets, private parties, and tasting events
• Regularly worked with rare and valuable products such as caviar, foie gras, and black/white truffles

Followed gram specific recipes on a daily basis
Held to extremely high and competitive standards of quality and cleanliness

• Responsible for preparing stations for service, cooking and plating dishes with extreme detail, and scrupulously cleaning stations
• Rotated through Garde Manger, Pastry, and Fish Line
• Promoted as an extern to assent chef de partie working with the Poissonier
• Assisted in pastry preparation and plated desserts alongside the executive pastry chef