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chef life

With nearly a decade and half in the industry, NYC-based bar chef Dean Brown is equally dexterous whether executing culinary cocktail programs, keeping Michelin starred kitchens humming, managing FOH operations and cellars, or just providing warm hospitality to neighborhood regulars. Dean, a Colorado native, began cooking at age 6, and took on his first professional role a decade later while still in high school. After graduating from CIA in 2012, he spent time on the culinary side of New York institutions Jean-Georges Nougatine and Bouley, where he expanded his palette and toolkit, bringing both along to the bar. Since then, he has striven to master just about every role and discipline in hospitality.




bar life

Beginning as a Barista, he moved on to become both a Bartender and Beer Director at the acclaimed Betony, skills which he brought next to Union Square Café where he again found himself behind the bar. Dean spent the next two summers at Calissa in the Hamptons, honing his Bar Manager and Sommelier skills, while studying Japanese cocktail technique at George Washington Bar. Next, Dean served as Beer Director at Brunetti’s, followed by a role as Bar Director and Opening Manager at Kissaki Omakase in LES.


Dean Brown prides himself on being an “all-arounder,” able to step into any role necessary, in both service and managerial capacities.


In addition to his culinary degree, Dean’s commitment to continual education has led him to becoming certified  with th Cicerone (2015) organization and he has completed a Food and Beverage Management program with Cornell University. In the meantime, he continues to develop innovative and creative culinary bar programs around New York. 

Currently Co-Owner at Twined as Bar Chef. Follow us at TwinedNYC on Instagram


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