Fredrick L. Brown has been named the new executive chef of the Houston Marriott North, a top hotel near I-45 North in Houston. Brown took the reins of DEN. Drink Eat Network, the hotel's on-site restaurant, in March 2014.

With more than 24 years of professional culinary experience, Brown brings his award-winning expertise to the north Houston restaurant, which offers contemporary American cuisine in a stylish setting.

Prior to joining the hotel, also one of the premiere event venues in Houston, Brown's culinary career included a number of Houston hotels and restaurants, seven of which were new openings including the well-known Sambucca's restaurant.

Brown holds several prestigious culinary honors. He is a three-time winner of the Houston Food & Beverage/My Table magazine's Annual Caesar Salad Competition (he is now a judge at that competition); he was inducted into the Chaine des Rotisseurs in March 2007; and in November 2012, he was inducted into the Les Amis D' Escoffier of Houston. Brown has spent time in Spain studying Spanish cuisine, which influenced his style of cooking. 

Brown was born in Houston, but raised in California. As a child, he loved watching his grandfather cook for his family, but he really fell in love with cooking himself when he served as a foodservice specialist in the United States Army. During his service in the Army, Brown spent six years in various officers' clubs. After the Army, he returned to Houston to begin his culinary career. He started his apprenticeship at a major hotel in downtown Houston, and worked his way up through several prestigious Houston hotels and restaurants.

As the executive chef of the Houston Marriott North, Brown will oversee the menus at the Houston party venue. In addition to taking the helm at the hotel's restaurant, he will work with the events team to create delicious catering menus that will make any meeting or social event memorable.