Doug Brown

Chef Doug Brown is a man on the move.

Inspiration came in the form of his mother's kitchen, and her diligence in preparing 3 meals a day for a family of nine. At 13, he began his culinary career at a small family restaurant in New Jersey which gave way to a life long pursuit of food and the business of food.

No foray into the world of edibles would be complete without the sheepskin from the world famous Culinary Institute of America in New York. Armed with these new credentials, Chef Brown decided to continue his education at Florida International University, and obtained his degree in Hotel & Restaurant Management, all the while honing his work skills with a stint in Mark's Place; under James Beard Award Winner Mark Militello.

Fast forward to Dallas and the Nana Restaurant, long considered one of Dallas' best restaurants and a formidable challenge for any experienced epicurean and certainly even more daunting for the recent graduate. Chef Brown walked in the door at age 23 bearing the title of Executive Chef, and proceeded to raise the restaurant to a lofty 5 star status with the Dallas Morning News. Three trips to NY and the prestigious James Beard house cemented his place in the serious chefs category, which segued into a stint with the restaurant group Muriel's located in San Francisco. By developing and opening several culinary concepts while with this group, Chef Brown sharpened his business acumen and again chose a position as Executive Chef…this time with the historic Melrose Hotel back in Dallas.

Combining his flair for business development, as well as his creative creations in the kitchen, he helped to direct and cultivate two other of the companies properties; one in New York, and the other in D.C.

With a solid understanding of all aspects of the restaurant world under his toque, Chef Brown created Beyond the Box; a gourmet takeout market and full service catering company located in Dallas in 2004. In 2006, a free standing restaurant/Lounge concept called Amuse was opened on the South Side of downtown, which will soon be followed by a new creation in the Oak Cliff area, coming in 2007.

Chef Brown has achieved a growing number of accolades including, Breakout Chef of the Year from D Magazine, Sur La Table Iron Chef Champion and winner of the Caesar Salad Competition hosted by the American Institute of Wine and Food.

Chef Brown's no guidelines cuisine has been described as "Progressive American" combining flavors and ingredients from diverse ethnic origins, which all started back in the kitchen under his mother's tutelage.

Jason Foss

Who doesn't love a pastry chef?

In Dallas, D Magazine proclaimed Chef Jason Foss Best Pastry Chef and sealed the deal with a cover story featuring one of his creations….a first for the glossy. But what path did this creator of crafty confections travel to become sugars supermodel?

The story begins at The Culinary Institute of America in New York, where the pastry program is deemed a world class enterprise. The interest in this program by Chef Foss had humble beginnings; working in his parent's restaurant in South Dakota. Following a world tour compliments of the United States Navy, Chef Foss spent the next two years whipping up a slew of assignments that would help him achieve the goal of CIA graduate. Diploma ensued, and Chef Foss headed to Nana Restaurant at the Hilton Anatole in Dallas for a turn as the head pastry chef. During his two year tenure, he helped elevate the spot to a perfect 5 star rating from the Dallas Morning News.

Next on the list was the historic Melrose Hotel as the Executive Pastry Chef. Complete overhaul of the program by Chef Foss delivered an unprecedented level of sophistication for the company, with everything from croissants to ice cream prepared in house. The extreme revival of the sweet side of the Melrose Hotel led to the implementation of the same awe-inspiring programs at their two sister hotels in D.C. and New York. An invitation to the prestigious James Beard House followed, and the sweet smell of success continues with his partnership with Chef Doug Brown at Beyond the Box and Amuse.

Chef Foss prepares homemade desserts and pastries ranging from bite size morsels to custom wedding cakes for Beyond the Box and Amuse Restaurant and Lounge. His whimsical take on the art of the pastry continues with such tongue in cheek takes on traditional Texas Funnel Cake, and old school favorites such as S'mores.