To learn more about our amazing Chef Allan and why we decided to work together, read below!

Q: Tell us more about yourself! Where are you from and what first sparked your love of cooking?

A: Growing up predominantly in the Frederick and Clarke County area of Virginia, I spent a lot of time as a child watching the seasons change, enjoying the holidays at my grandparents home, and (thanks to my mother) always trying new things. Her mantra for getting me to eat anything was always, “I thought you were Mama’s big boy who tried everything.” This usually prompted me to taste whatever was placed in front of me. This carried through into the present day, where I will try and generally love any and all types of food items. I combine that phrase with fond memories of holiday meals at my grandparents house with my love of cooking. I find serenity in my passion to create; to cook. When in the kitchen and certain smells fill the air, I am taken back to a lot of these memories as a child.

Q: What is your background in the culinary industry?

A: My journey to becoming a cook began after years reveling in my youth. I decided to go for an associate’s degree in culinary arts after many (I do mean many) failed attempts at finding peace with other jobs. I studied and graduated from The International School for Culinary Arts at The Art Institute of Washington in Arlington, Virginia. Prior to graduating, I began working in an upscale casual/fine dining restaurant called Trummer’s on Main in Clifton, Virginia. I spent two years learning a great deal about food and food service. During my time at Trummer’s, I also would go to other restaurants on my days off to work for free (stage) to gain more knowledge. Cooking started to consume me. I wanted to learn more. I had an unquenchable thirst for understanding ingredients and techniques.  Today, that desire is still very much alive and well.

Q: How did you first find out about The Inn at Vaucluse Spring and what made you want to work with them?

A: I received a call from Neil Myers (previous owner) from The Inn at Vaucluse Spring one morning in search for a new chef. I graciously accepted an offer after speaking with Neil and her husband Barry in person. I had never heard of the Inn, even though I had lived in the general area all my life. Once I saw the property and fell in love with their concept, I could not say no.

Q: How do your culinary styles and personality blend with The Inn at Vaucluse Spring? What makes you a good match?

A: My ideas of food being something to enjoy with loved ones and sharing fond memories together meshed with what the Inn is all about. Tiffany and her husband Derrick carried on the tradition and want the guests to have an amazing experience. That is what I strive to do with the food. By utilizing seasonal and local ingredients, I want to deliver something creative, magical, and memorable. Food is where I find my center, my inner peace. I want to share that with everyone who dines with us.

Regards,

Chef Allan Brown

To experience one of Chef Allans amazing dishes call us to book your reservation today!