Brett Crowe, Chef de Cuisine

Chef de Cuisine Brett Crowe collaborates with de Cavel on menus and the development of new culinary delights. Brett was born in Cincinnati, spending some years with de Cavel at Maisonette at the young age of 18.

Brett attended and completed the Culinary Institute of America and has been employed at some of the best restaurants around the world, including Chicago’s Everest, San Francisco’s Aqua, and Jean-Georges in New York. He was an original partner in Red Feather before joining Restaurant L.