Joined :4/6/2010 | Video Recipes: 0 | Follow Chef
Glen Head, NY United States

My name is Stuart Brown. I've been working in restaurants since I was 14 years old. When I was working my way through business school, I discovered that I really wanted to pursue cooking as a career and when I graduated, I began to devote all my energies to learning how to cook. When I finished college, I returned home to my parents home in St Davids Pennsylvania and was drawn to an acclaimed restaurant called Taquet. I was hired as an apprentice and began my formal studies. It was difficult to say the least. The chef was very hard on me but the lessons that were learned there have proved invaluable to my training. I continued to work in the Philadelphia area for a few years and then went to the Culinary Institute of America. After graduation, I spent about 5 years with the Ritz-Carlton Hotel Company in both the old hotel in Boston and in Philadelphia. I left the Ritz in 1996 and began working for London Grill in Philadelphia. A consulting gig brought me to Long Island in 1999. I opened Maxxel's Seafood Restaurant in Mineola. In 2003, I began working at Elmer's restaurant. 7 years and 2 owners later, I'm still here and the restaurant has been transformed from casual bistro to trendy Martini hot spot to its latest incarnation, Fork and Vine. Fork and Vine has a wine spectator award wining wine list, serves and ever changing array of 15 wines by the glass and specializes in small plates.

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