CLASSICALLY TRAINED

Chef/owner, Eric Nelson Brown has been in the industry for over twenty years, running and opening restaurants around the country. He honed his classical French techniques under Chef Dana Markey in southern Vermont. From there he lent his talents to several thriving establishments in the slopes of Utah; and went on to earn acclaim as the chef/owner of a Latin-inspired, fresh from the dock, sushi restaurant in Puerto Vallarta, Mexico.