Chef Richard Brown

richard brown

Richard grew up around home cooked meals and knew from a young age that cooking was a passion that he would pursue for his career. After working in local Award winning country clubs in North Georgia, Richard began cooking in restaurants in the growing Atlanta food scene. After working and learning what it took to become a Chef, Richard attended and graduated from Johnson & Wales University studying and working in both Charlotte, NC and Miami, Florida. Richard began learning from great local Chefs from Boca Raton to Miami before moving to Tampa. Richard spent a few years as the Executive Sous Chef of Streamsong Resort and was Chef de Cuisine of The Sotto Terra Restaurant, where Richard began developing a style of cooking that mixed regional Italian and Modern American and became well rounded in running from scratch high end restaurants. Richard then made the move to Bull & Bear where he continues to develop his style of cooking and approach to food blending Classic French and Classic American Steakhouse fare with his love for amazing products and the utmost respect for the ingredients and our guests.