chef bios

Josh Brown
Executive chef of Level Small Plates Lounge in Annapolis, MD. A native Marylander, Josh started his culinary career at an early age, working in kitchen in Roanoke,
Charleston, Asheville, and Washington DC before coming home to Annapolis. Josh is a hands-on, self-taught chef who enjoys playing with traditional flavors, and transforming them into modern dishes, that are easily approachable and showcase the brightness of each ingredient. Throughout his career, Josh has focused on working with seasonal and local products. At Level Small Plates Lounge, Josh sources as much as possible from local farmers and watermen. He realizes that by doing this he is not only showcasing the bounty of Maryland's farms and waterways, but that it also helps strengthen the community. Josh has cooked at the prestigious James Beard House, twice, in 2005 and 2006. He also has been recognized at the Charleston Food and Wine Festival, and catered the VIP dinner at Dennis Hopper's private residence in Venice Beach, CA, for the CinaVegas film festival. Josh's upcoming culinary adventures along with Level Small Plates Lounge, include being the executive chef of an American Gastropub, craft beer and bourbon bar - The Fox's Den- in the heart of Annapolis. A winter of 2014 opening is planned. When he is not in the kitchen, Josh can normally be seen roaming Annapolis with his wife, Amy,
and their two sons Sutton and Bennett.

Brian M. Stewart
sous chef of Level Small Plates Lounge. Brian grew up in the town of Seabrook, Md. He graduated from Bowie H.S. in 1996. Growing up with a grandfather that retired from the Navy Brian was inspired to join the armed services out of civic duty and love for country. Brian enlisted United States Marine Corp. serving from 1996-2000 where he spent most of his overseas service in Japan and Korea. Brian learned to greatly apreciate their culture and cuisine. After his service in the marines Brian worked at a few different jobs before going back to school. Brian originally went back to school for electrical engineering, but while helping prepare a holiday dinner with the family Brian’s mother asked, “you love cooking so much, why don't you go to culinary school?” Brian agreed and quickly changed majors. He attended L'Academie de Cuisine in Gaithersburg, MD where he graduated with honors. Brian started working at Level in March of 2011. Brian started as a prep cook to then made his way to sous chef with in 18 months. In his off time he enjoys watching the redskins play, "run for your life 5k" obstacle course races, camping, scuba diving, and playing board games with friends..