As executive chef of Igby’s, Lauren Brown brings more than 11 years of hospitality experience to her leadership role. She enjoys using fresh, local products in her menu items when available, and her attention to detail and high volume experience make her a strong asset to the Igby’s team.
Brown grew up in the restaurant business as her father was Maitre d’ at the former Maisonette in Cincinnati alongside acclaimed French Master Chef Jean-Robert de Cavel. When she was 14, Brown joined de Cavel in the kitchen where he taught her basic preparation skills. From that moment on, she knew she would be a chef. Brown began her professional career at the age of 18 at BOCA and continued on to DaVeed’s at 934 for seven years. In late 2010, Brown became executive chef at the University Club of Cincinnati where she participated in several fundraising dinners for the Cystic Fibrosis Foundation and SIDS Network of Ohio before joining the Igby’s team for its grand opening in 2012.
Brown attended the Midwest Culinary Institute at Cincinnati State and competed in the second season finale of Food Network’s “Chef Wanted” series. In 2012, she was nominated as one of Cincinnati’s “Finest Young Professionals” for the Cystic Fibrosis Foundation. In her spare time, Brown enjoys cooking, running, golf, skiing, music, dining out and traveling.