Agraduate of the International Culinary School at the Art Institute of Washington in Arlington, Virginia, Executive Chef Allan Brown brings a fresh, creative approach to the Public House’s seasonal, farm-to-table menu. He earned his culinary chops while working at Trummer’s on Main in Clifton, Virginia, under one of one of our area’s most respected Executive Chefs – Austin Fausett. Chef Brown credits Fausett with helping him to hone his culinary technique and explore real creativity with food.
A native Virginian, Chef Brown finds inspiration in the local agriculture and is committed to using fresh, locally-sourced ingredients when ever possible. He considers his culinary style to be “creative American:” taking classic American cuisine and infusing Mediterranean, Asian and other influences to create something unexpected and exceptional.