Welcome to Season 2 of the Kosta Browne Kitchen Series with Top Chefs
Chef Brandon Rosen
Chef Brandon Rosen grew up immersed in his family owned and operated chocolate factory, Leah Gold’s Fantazamadazzle Magical Chocolate Factory in Howell, Michigan. When Brandon was a teenager, he began working at a number of small town establishments where he fell in love with cooking. At age 16, he competed in his first culinary competition with the American Culinary Federation, led by coach and mentor, Chef Scott Swamba. After graduating high school early, Brandon left rural Michigan to chase his dreams in the big city, where he waited outside Alain Ducasse at The Essex House day after day before getting hired. After working through the restaurants closure, he transitioned to Eleven Madison Park, before moving to California to work in the kitchens at The French Laundry, Benu and Redd. Presently, Brandon is an Executive Private Chef in the Silicon Valley. Throughout his career he has come to understand that true American cuisine is defined by the many different cultures that have migrated together and he strives to represent these flavors in his dining experiences.
Chef Justin Sutherland
Growing up in Saint Paul, MN, Justin Sutherland spent his childhood in the kitchen watching his mother and grandmother cook, as well as his favorite TV show, “Yan Can Cook”. For his fifth birthday, Justin asked for and received an Easy Bake Oven. All of these things together, inspired him to pursue his passion and develop his career, centered on food and family.
He opened his first restaurant, the Handsome Hog in Lowertown, Saint Paul, and quickly gained a reputation for excellence, noticed not only locally, but also nationally. An opportunity to appear on “Iron Chef America” resulted in his defeat of Iron Chef Alex Guarnaschelli of Butter NYC, and another call to compete on “Bravo’s Top Chef Season 16”.
Sutherland currently owns and operates; Handsome Hog, , Ox Cart Arcade & Rooftop, Gray Duck Tavern, O’Bachan Japanese Fried Chicken & Noodles and Chickpea Hummus Bar. He is the culinary consultant for the MN United at Allianz Field.
ACCOLADES & AWARDS
- Named Outstanding Chef at the 2019 Charlie Awards.
- Pearl & the Thief named one of the Best New Restaurants 2018 by Minneapolis St Paul Magazine
- Handsome Hog named one of the 50 Best Restaurants 2019 by Minneapolis St Paul Magazine
Chef Caitlin Steininger
Chef Caitlin Steininger grew up in Cincinnati, OH in a household full of great food with parents that enjoyed entertaining. She began baking before she could see over the counter and making complete meals by the age of 10. Cooking quickly turned into passion and Caitlin honed her culinary prowess with classic French training at Le Cordon Bleu in Chicago. An independent spirit, Caitlin started a website and brand with her sister called Cooking with Caitlin, which features recipes, video demos and podcasts at just 19 years old. For years, Caitlin traveled all over the United States and internationally to Italy feeding and entertaining guests at intimate pop-up events. During this time she was named one of Cincinnati’s “40 Under 40” and featured in Food Network Magazine as “Young and Hungry; Upcoming Food Stars to Watch”.
In March 2017, Caitlin opened CWC, the Restaurant, as a natural extension of the food-focused Cooking with Caitlin brand. The restaurant landed among Cincinnati Magazine’s Best New Restaurant List. In 2018, Caitlin competed in Top Chef Season 16 before coming home and opening her second restaurant, Station Family + BBQ. Most recently, getting to work with the love of her life Brian Young, assisting as a Pastry Chef for his new restaurant Dear Restaurant + Butchery. A mother of four, Chef Caitlin is a mercenary for food experiences, a lover of the community and a devotee of Cincinnati eats.
Chef Brian Young
Chef Brian Young spent his young childhood in New Hampshire and his formative years in Nashville, TN. Young sought to express himself creatively, as both a chef and a musician, from an early age. After years of cooking Barbecue at historic BB King’s Blues Club and as a touring musician, he decided on a culinary career path. He attended New England Culinary Institute in Montpelier, VT where he graduated with a degree in Culinary Arts.
After graduation, Young traveled west to Big Sur, CA and his first high intensity fine dining restaurant job at Sierra Mar at the prestigious Post Ranch Inn. Young returned to his New England roots beginning as a Sous Chef in Saint Albans, VT before moving to Boston as Executive Sous Chef at Harvest Restaurant, Executive Chef at Citizen Public House and Oyster Bar, Co-Chef at Townsman alongside friend and mentor Chef Matthew Jennings, Chef de Cuisine at Cultivar, and now Executive Chef at Dear Restaurant & Butchery in Cincinnati, OH.
Young was named “30 Under 30,” by Zagat, has been featured on Food Network, at The James Beard House, and as a regular installment at Cochon 555 events around the United States as a participant and a judge. In 2019, He was a contestant on ‘Bravo Top Chef’ Kentucky – Season 16.
