At the age of 18, Chef Steve Brown moved from California to Garmisch, Germany to explore what Europe had to offer. Along the way, he found a job working at a hotel cleaning their suites. Soon they found him sleeping on the job multiple times. They relinquished him to the kitchen where he became a dishwasher where half of his duties were peeling potatoes to cutting mirepoix to straining veal stock to pureeing soups and blanching vegetables. He began falling in love with food, the chef life and knowing there is nothing he would rather do. After two and half years in Europe, he returned to Los Angeles to attend Le Cordon Bleu Culinary School.