Danny Brown, Chef & Proprietor
Danny Brown’s restaurant career is as varied as his wine bar’s eclectic menu, having honed his culinary techniques in some of Europe’s top kitchens then stepping away from the burners to manage the dining rooms of some of Manhattan’s premiere restaurants. He began his culinary career cooking at Bridgewater’s South Street Seaport Catering, a high-end catering company responsible for some of New York’s finest events. Initially taking on the job to support his habit of playing in rock bands and studying music, Danny had no idea that cooking and restaurant management would become his ultimate métier.
Audrey Brown, General Manager & Proprietor
Audrey was a member of the opening staff of Danny Brown Wine Bar and Kitchen and was appointed General Manager in November of 2006.
Francoise Brown, Wine Director
Prior to opening Danny Brown Wine Bar & Kitchen with her son, Francoise was responsible for selling wine to some of the top restaurants in Manhattan. When the opportunity arose, she left her role in wine sales and designed the wine list for their new venture. Francoise was also instrumental in helping in the design of the restaurant. Today she can be seen in the restaurant talking to customers about wine and answering any questions they may have.