Executive Chef, Cervena of New Zealand
Recognized internationally as a leading chef and culinary arts innovator, Graham Brown joined Cervena in 1991 as their executive chef and international ambassador.
Cervena, Pear and Blue Cheese Salad with Ariane
In this role he travels the world promoting the virtues and superior quality of the premium New Zealand farmed venison to chefs and consumers through educational demonstrations at top culinary schools, participation in top food shows and events worldwide, and demonstrating his favorite preparations of the distinctive meat on television for the home cook. In addition, Chef Brown advises Cervena on marketing programs and promotions and creates new recipes for the varied cuts of Cervena venison.
“I am strongly committed to the quality and flavor of Cervena, and enjoy my global trekking in order to further educate the food industry and public about the characteristics and benefits of this natural, tender venison from my native New Zealand,” enthuses Chef Brown. “From its distinctive flavor to its healthy profile and consistent quality, it is a premium product already enjoyed by top chefs and diners in the US; it is my goal to make it America’s choice for their new red meat for today’s healthy lifestyle.”
Graham Brown has over thirty five years experience in the restaurant and hospitality industries and has received numerous awards and appointments from professional organizations worldwide. He has proudly served as Team New Zealand’s captain in the 1997 Culinary Olympics in Vancouver, where the team distinguished itself by winning both a gold and silver medal, and the 1988 Culinary Olympics in Frankfurt with a Gold award.
Prior to joining Cervena, Graham was the chef-owner of the critically acclaimed Scarborough Fare, which he operated in Christchurch from 1983 to 1991. The restaurant was consistently awarded top awards nationally and regionally and was the recipient of three toques for excellent food and service from the Australian Food & Accommodation Guide; in 1987 Scarborough Fare was awarded the prestigious Montana Listener BYO Restaurant of the Year and in 1991 the Michael Guy Perrier award for best BYO and runner-up for Best Overall restaurant. Graham was also awarded Chef of the Nation in 1989.
When Chef Brown is not traveling the world promoting Cervena, he enjoys the quiet of country life, where he works his 25-acre deer farm on the outskirts of Christchurch and races his collection of vintage motorcycles. There he also operates a distinguished cooking school, The Cookhouse, which caters to small groups for cooking classes with wine and food tours highlighting the local produce.
Chef Graham Brown