Born and raised in Kingston, Jamaica, Glenroy Brown moved to New York when he was 12 years old. There he began to experiment with seasonal foods of the North East with his traditional West Indian style of cooking, which he’d learned from his grandmother. Throughout his teenage years, Chef Glenroy hosted neighborhood dinners with friends, where he saw his guests fall in love with his cooking and creativity for the first time. His love of food and his passion to share it with others earned him the nickname that has followed him since, “ChefBoy Prince.”

In 2006 Glenroy enrolled into culinary school (The Art Institute of New York City), where he connected with mentors who took a vested interest in advancing his career. He landed jobs with several venerated chefs at some of New York’s most iconic restaurants, including Bobby Flay’s Mesa Grill and Danny Meyer’s Blue Smoke/Jazz Standard. Chef Brown went on to become Executive Chef of the Pickle Hospitality Group, leading four unique kitchens with four distinctive menus.