Enjoy a fun evening dining, sipping and learning as Chef Richard Brown from the Garden’s own Longleaf restaurant prepares a four-part small plate menu. Learn new recipes and taste freshly prepared courses and wine.
About Richard Brown
Woodstock, Ga., native Richard Brown has worked in kitchens since he was 14 years old. He began in casual restaurants as a dishwasher. His fascination with global flavors and regional cooking techniques became a passion, leading him in 2004 to Johnson & Wales University in Charlotte, where he earned an AS and BS in Culinary Arts while working in fine dining restaurants and hotels. Over the next 15 years, he honed his craft across Florida, serving as Executive Sous Chef at Streamsong Resort and Chef de Cuisine of the acclaimed Bull & Bear Steakhouse at the Waldorf Astoria. At Bull & Bear, his leadership contributed to numerous local and national honors, including two consecutive years on OpenTable’s list of the Top 100 Restaurants in the United States. In 2021, Richard and his family moved to Atlanta to open the Epicurean Hotel in Midtown. When the opportunity arose to join the Atlanta Botanical Garden team, he knew it was the perfect fit. Today, Richard brings more than 22 years of culinary experience with a talent for building teams that create exceptional food and memorable experiences.