Nashville, TN—Music City’s own Chef Irving Brown has developed his talents as an accomplished chef by providing personal chef services to celebrity clientele nationwide. His clients include country artists, songwriters, business professionals, and many more. Among the many famous names that he’s cooked for includes country music superstar and actress Lee Ann Rimes, whom he’s worked with for over a decade.
On his journey to becoming a chef to the rich and famous, the Chicago native worked his way up the career ladder as an Executive Chef for 5 star restaurants, including several Palm Restaurants in Chicago, Nashville, East Hampton, New York, the World Renowned Stock Yard Restaurant, and Ruth’s Chris Steakhouse. Chef Brown’s been noted for his ability to prepare any form of cuisine including sushi, authentic Mexican, Ethiopian dishes, and classic American while also mastering the art of ice carving, wine pairings, and cigar pairings.
But what is Thanksgiving like in the home of a world-class personal chef like Chef Brown? He’s prepared delectable cuisine for the rich and famous and has an unlimited wealth of talent and knowledge to choose from when preparing dishes. But what about when he’s home in the private kitchen with his wife, Dr. Katherine Brown and their four children? Chef Brown shares the details.
TRIBUNE: How long have you been the personal chef for country music singer Lee Ann Rimes?
CHEF BROWN: “Yes, I’ve been with her for 11 years now. Even though she’s now living primarily in Los Angeles, I still cook for Lee Ann on special occasions. She and her husband were in Cabo San Lucas recently for 9 days and she invited me there to cook for them for the whole two weeks. It was a lot of fun. Lee Ann got to relax, be herself and stay in a private villa. “
TRIBUNE: How did you and Lee Ann first meet?
CHEF BROWN: ‘I met Lee Ann through her former personal assistant, at the time. I didn’t know the guy worked with her. He and I started talking about food, so he introduced me to Lee Ann. I cooked one dinner for her and I’ve been cooking for her ever since then.”
TRIBUNE: Is Lee Ann a vegan or vegetarian like so many celebrities are these days?
CHEF BROWN: “Lee Ann is very, very health conscience about food. She doesn’t eat sugar. Most of the foods I prepare for her have to be naturally sweetened. And she’s not into eating dishes that contain a lot of heavy creams. She’s always been very active about healthy eating and fitness She’s always been into doing pilates and yoga too.”
TRIBUNE: I can only imagine the top celebrities you’ve had a chance to worth with as a result of working with Lee Ann for so many years.
CHEF BROWN: “She’s been very kind to me and my family. She’s introduced me to superstars such as Keith Urban, Faith Hill and Tim McGraw, Nicole Kidman. I actually cooked for of Rascal Flatts, plus so many more…I also got the chance to cook for former BET owner Bob Johnson. I met him while I was helping a friend of mine open up a restaurant there in North Carolina. While there I also met Michael Jordan, Nelly and Jerry Whitefield. Bob Johnson would often call the restaurant after hours and ask for me to personally prepare various meals for him and his guests.”
TRIBUNE: So what are some of the entrees you cooked for Mr. Johnson?
CHEF BROWN: “He prefers fish. He’s not big on steaks. He seemed to like the idea of being able to call me up to cook whatever he wanted, in a stress free atmosphere.”
TRIBUNE: Do you cook for Lee Ann during the holiday season?
CHEF BROWN: “If she’s in town, I will sometime prepare something—especially for New Year’s. But right now she’s very busy with touring and preparing for a new reality show. But I talked to her just a few days ago.”
TRIBUNE: So Thanksgiving is this week. What is life like at a professional chef’s house during the holiday season?
CHEF BROWN: “Now that our kids are older I have plenty of little helpers in the kitchen with me. Our children are ages 20, 13, 12 and 5. All of my kids do some type of cooking. One of my daughters is a vegetarian. So I often have to plan out menus for our family just as if I’m working for a client. I write out the menus and the kids will then pick out which dish they want to help with.”
TRIBUNE: So what’s on the menu for Thanksgiving at the Brown household? CHEF BROWN: “Our menu for Thanksgiving includes: sage and roasted garlic turkey, that will be infused in and out. Next will be a bone-in prime rib with red potatoes and button mushrooms. My daughter that’s vegetarian will do a macaroni and cheese casserole that has seven different kinds of cheeses and crab meat in it; roasted sweet potatoes. A dish specifically for my mother-in-law is an apple cinnamon pie. I infuse my apples with cinnamon and nutmeg and my crust is traditional but I make my own sugar flowers, which I cover the top of the pie with. And that pie will be topped off with some homemade vanilla bean and rum flavored cream. I might also have some crème brulee with smores ice cream. We have a big dinner table at our house and Thanksgiving is a pretty big deal at our house.”
TRIBUNE: I so wished I could be there! What time do you start the cooking?
CHEF BROWN: You are more than welcome to stop by. I do a lot of the prep work the day before Thanksgiving. And then I will usually start cooking the turkey about 5 or 6am on Thanksgiving morning.”
TRIBUNE: Can non-famous people hire you as their personal chef for special occasions?
CHEF BROWN: “Yes, I have a lot of clients who are regular everyday working people. I also do a lot of work with various charities too. I especially like doing events that help kids learn more about cooking and foods. If anyone is interested in contacting me my number is 312.813.2433 or email me at TheGoodLifeInc@aol.com