Artisa Kitchen's DC Supper Club was launched in January 2010 Created by Chef Bryon Brown, it is a unique dining experience which takes place in art galleries across the DC metro area. Guests enjoy a 12-course tasting menu with wine pairings. This supper club does not follow the same template as other supper clubs do. With wait staff and a sommelier on hand, Artisa Kitchen is changing the dining landscape in DC by enhancing the culinary experience and allowing guests to dine within visually intriguing art exhibits. Chef Brown interacts with his members throughout the evening, as mentioned by Zagat Buzz: He enlivens the seated repast with information about the dishes, ranging from secrets of molecular gastronomy to the little-known source of the flavorful Italian-bred chickens he uses.
Artisa Kitchen is now expanding to New York City, hosting private Supper Clubs for organizations, such as Digital Broadcasting Group and Accenture, seeking an innovative way to entertain clients and reward high-performing employees. Chef Brown was also hired as a private chef to produce and cater dining events during the 2011 Sundance Film Festival in Park City Utah for the Digital Broadcasting Group. Finally, Chef Brown lends his expertise to organizations such as Sur La Table, where he teaches monthly courses on molecular gastronomy.
Chef Brown has trained at Jaleo and minibar under Executive Chef José Andrés, Cork under Executive Chef Ron Tanaka who was a protégée and former Sous Chef for Michael Richard at Central, and Rustico under Executive Chef Steve Mannino (previously Executive Chef with Buddakan, Olives DC and Olives Las Vegas).
In 2009, Chef Brown developed an iPhone application (Wine Picks by Sommeliers) which was purchased by over 80,000 subscribers. In 2010, Wine Picks by Sommeliers was named as Apple's Staff Picks and remained a highly-ranked Lifestyles app for several months. Each week Chef Brown published interviews with sommeliers, wine experts and chefs about wines they enjoyed and personally recommended to pass on to his subscribers.
Prior to entering the culinary world, Chef Brown worked in the higher education industry for over ten years focusing on strategic planning, evaluation, professional development and advocacy for private higher education institutions.
