Revitalizing Culinary Operations at Saint John’s Resort and The Inn at Stonecliffe
Plymouth, Michigan is about to witness a culinary renaissance as Chef Ernest “Ernie” Brown takes the reins as the area director of culinary operations for Saint John’s Resort and The Inn at Stonecliffe. With a commitment to excellence and a passion for community-driven hospitality, Brown is set to elevate the dining experiences across these two renowned properties.
A Culinary Visionary Joins Humanitarian Hotels
Chef Brown’s appointment comes at a pivotal time for Saint John’s Resort and The Inn at Stonecliffe, both part of the Humanitarian Hotels portfolio, where 100% of profits are reinvested into charitable initiatives. His extensive experience, including a James Beard nomination and a successful tenure at Colorado’s Hotel Maverick, positions him to craft a refreshed culinary vision that aligns with the resorts’ mission to create lasting community impact.
Leadership and Culinary Expertise
With over 30 years in the industry, Chef Brown has honed his skills at prestigious establishments, including Grand Hyatt Vail Resort and Spa, where he led the acclaimed Makoto Vail to become a Michelin-recommended restaurant. His diverse experiences, from Las Vegas to Paris, allow him to bring a unique perspective to the culinary teams at both resorts.
Transforming Dining Experiences
At Saint John’s Resort, Chef Brown is already making waves by reimagining dining experiences across the resort’s six dining concepts. The flagship FIVE Steakhouse will undergo significant enhancements, introducing immersive signature moments that promise to delight guests. One highlight is “The Cardinal,” an in-house dry-aged porterhouse for two, carved tableside, and Japanese A5 wagyu served on a hot rock.
Innovative Menu Development
“Dining plays a central role at each resort,” says Dustin Dent, area general manager for both properties. “Ernie’s fresh perspective will foster distinct hospitality moments that guests crave.” Chef Brown’s commitment to creating elevated dining experiences is evident in his approach to menu development. He plans to refine each outlet’s identity, ensuring that every meal is a unique culinary adventure.
Expanding Culinary Horizons at The Inn at Stonecliffe
As The Inn at Stonecliffe gears up for the season, Chef Brown is spearheading the launch of a new kitchen and an expanded garden. This initiative focuses on increasing fresh-grown produce and crafting evolving menus that highlight small plates and bold flavors. By deepening the connection between the garden and the plate, he aims to enhance overall operations and improve guest experiences.
A Personal Touch to Culinary Leadership
“The culinary program I aim to build is a reflection of my travels, education, and inspiration,” says Chef Brown. His philosophy revolves around engaging and inspiring chefs by sharing innovative ideas and techniques. His relentless pursuit of excellence and trend research ensures that each venue consistently raises the bar, contributing to the broader community.
Building Community Through Hospitality
Chef Brown’s vision extends beyond the kitchen. His dedication to using hospitality as a means to effect positive change aligns perfectly with the values of Humanitarian Hotels. With every dining experience, guests at Saint John’s Resort and The Inn at Stonecliffe contribute to educational and humanitarian initiatives across Metro Detroit and beyond.
A Family Man at Heart
Outside the culinary world, Chef Brown enjoys spending quality time with his wife, Remy, their daughter, Stella, and their two miniature schnauzers, Louie and Henry. This balance of family life and culinary passion drives his commitment to excellence in hospitality.
Join the Culinary Journey
As Chef Ernie Brown embarks on this exciting new chapter, we invite you to experience the transformation at both Saint John’s Resort and The Inn at Stonecliffe. Whether you’re a food enthusiast or a hospitality professional, there’s much to look forward to in the evolving culinary landscape of Michigan’s premier resorts.
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
