"Chef Brown's appointment comes at a pivotal time for Saint John's Resort and The Inn at Stonecliffe, both part of the Humanitarian Hotels portfolio, where 100% of profits are reinvested into charitable initiatives. His extensive experience, including a James Beard nomination and a successful tenure at Colorado's Hotel Maverick, positions him to craft a refreshed culinary vision that aligns with the resorts' mission to create lasting community impact."
"With over 30 years in the industry, Chef Brown has honed his skills at prestigious establishments, including Grand Hyatt Vail Resort and Spa, where he led the acclaimed Makoto Vail to become a Michelin-recommended restaurant. His diverse experiences, from Las Vegas to Paris, allow him to bring a unique perspective to the culinary teams at both resorts."
"At Saint John's Resort, Chef Brown is already making waves by reimagining dining experiences across the resort's six dining concepts. The flagship FIVE Steakhouse will undergo significant enhancements, introducing immersive signature moments that promise to delight guests. One highlight is "The Cardinal," an in-house dry-aged porterhouse for two, carved tableside, and Japanese A5 wagyu served on a hot rock."
Chef Ernest “Ernie” Brown is appointed area director of culinary operations for Saint John’s Resort and The Inn at Stonecliffe in Plymouth, Michigan. Both properties are part of Humanitarian Hotels, where 100% of profits are reinvested into charitable initiatives. Brown brings more than 30 years of experience, including a James Beard nomination and leadership at Hotel Maverick, plus work at Grand Hyatt Vail Resort and Spa where Makoto Vail became Michelin-recommended. At Saint John’s Resort, he is reimagining dining across six concepts, with major enhancements planned for the flagship FIVE Steakhouse. “The Cardinal” features an in-house dry-aged porterhouse carved tableside and Japanese A5 wagyu served on a hot rock.
Read at Food & Beverage Magazine
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