Cooking with Chef Ernest
Ho-Chunk Gaming Wisconsin Dells is excited to announce the hiring of our new Executive Chef, Ernest Brown. Chef Brown brings his culinary excellence and extensive knowledge to Ho-Chunk Gaming, overseeing food operations at Copper Oak Steakhouse, Stand Rock Buffet, Sunrise Cliffs Café and the Ho-Chunk Grill.
From a young age, Chef Brown first began his interest in culinary skills working on a ranch, learning how to butcher along with the daily collection of fresh produce for his mother. He started his culinary career working in the steakhouse owned by his father.
After moving to Las Vegas, he worked his way from prep cook to sous chef and then to executive chef, building his foundation of skills that he infuses in his culinary creations every day. Chef Brown’s experience in kitchens at Four Queens and Monte Carlo led him to the challenge of opening up the House of Blues inside Mandalay Bay, including oversight of the Foundation Room.
After the success of the opening of the House of Blues, he helped open several different restaurants in New Orleans, Chicago and Anaheim, then returned to Las Vegas when he joined Caesar’s Palace working as an Executive Chef. There, working alongside Bradley Ogden, Gordon Ramsay, and Guy Savoy, he also did large epicurean events for Bon appetite and networked with various chefs throughout the country including Giada, Bobby Flay, Emeril Lagasse, to name a few.
As Chef Brown’s family grew, he opted to leave the Vegas life after 30 years and move to the high Rockies of Colorado, working as Executive Chef at Vail Resorts. Opportunities to further his career led him to a Food & Beverage Director at Rivers Casino in Schenectady, New York until his most recent position in Wisconsin.