Beirne Brown

Beirne Brown

Beirne Brown is a recognized hospitality industry professional, having been a prominent independent restaurant owner in Southwest Florida for almost forty years. During that time, he developed a fine dining multi-operation company, a high volume catering company, as well as headed a club management division.

Following graduation from Cornell’s School of Hotel Administration in 1974, Brown worked for one year as “post-graduate” education as a manager for Victoria Station, a national prime rib restaurant corporation. He then followed his dream to live and work in SW Florida, and moved to Naples, Florida, where he then opened and operated seven fine dining restaurants over the next fifteen years. Those restaurants, including The Chef’s Garden, Truffles, Villa Pescatore, Plum’s Café, and Bayside Seafood Grill and Bar, all were multiple award-winning restaurants, and operated successfully for many years.

In 1999, Brown sold his interests in the restaurant company, Cuisine Management, Inc., and embarked on phase two of his career, providing hospitality consulting services to the industry. Under that scenario,

Brown enhanced the operation of independent restaurants, private club operations, and resorts, to include the development of West Bay Club in Estero, Fla., and La Playa Beach Resort in Naples. During this time, he also became a member of the adjunct faculty of Johnson & Wales University in North Miami, and provided management training to cruise lines aboard ship for six years.

Salt water in his blood, Brown embarked on yet another phase, that of Food and Beverage Director, first for The World of Residensea, and then for Holland America Lines, managing all food service operations on board ship for these large and prestigious companies for the next four years.

Brown has earned many accolades for his service to the hospitality industry over the years, including President of the Florida Restaurant Association, and Executive Committee member and Director of the National Restaurant Association. He was a Member of the Corporation of the Culinary Institute of America, Scholarship Committee Chairman for Johnson & Wales University, and a laureate of the Junior Leadership Business Hall of Fame.

Beirne also serves on the School of Resort & Hospitality Management Advisory Board at Florida Gulf Coast University and additionally teaches at the School.

He now lives in Bonita Springs, FL with his wife Donna, and continues to consult to the industry.