Chef de Cuisine
With the belief that “all cultures celebrate, grieve, and come together around a table,” Chef de Cuisine Damarr Brown brings his culinary expertise from Roister and mk to Virtue Restaurant. Brown worked under Executive Chef and Owner Erick Williams at mk for seven years, building a strong reputation and relationship, citing Williams as his mentor.
As a proclaimed food and beverage enthusiast, Brown graduated from the Cooking and Hospitality Institute in Chicago with an Associates of Applied Science in Culinary Arts. He grew up immersing himself in the cooking styles of Emeril Lagasse and Julia Child and often cooked with his mother who supported his skills by preparing meals together and buying him cookbooks.
With the mentality that food connects all people from a variety of backgrounds, Brown believes Virtue will become a important piece of Chicago’s dining scene by providing an inclusive culture. His hopes for Virtue are to mix familiar flavors he grew up with and pair them with his learnings and takeaways from his past kitchen experiences.
In his free time, Brown enjoys exploring Chicago and going to museums.