MAKAI BROWN
New York
Summary
Dynamic culinary and operations leader with expertise in luxury hospitality and food-as-medicine concepts. Renowned for elevating guest experiences, optimizing culinary systems, and driving brand growth through innovative menu development and strategic operational initiatives.
Overview
16
16
years of professional experience
Work History
Co-Founder | Chief Operations Officer | Chief Culinary Officer
Laroot World
01.2023 - Current
- Co-founded a luxury food-as-medicine brand serving direct-to-consumer, private aviation, and B2B clients.
- Led operations, culinary direction, product development, and strategic growth initiatives.
- Built a brand positioned at the intersection of wellness, healing practices, luxury service, and high-performance nutrition.
- Oversaw sales strategy, operational systems, client relationships, and culinary innovation to drive brand engagement.
- Directed product development and culinary applications for private clients and partnerships, enhancing healing-centered experiences.
Chief Culinary Officer
Independent Culinary Consultant
New York City and Los Angeles
01.2020 - Current
- Executed a 24-hour pop-up and catering food outlet at World Economic Forum in Davos, 2020.
- Produced and collaborated on supper clubs and private dining experiences, enhancing culinary offerings in New York City and Los Angeles.
- Provided culinary consulting and interim chef leadership for hospitality projects, including Ace Hotel Los Angeles.
- Purchased and rebranded quick-service food shop in Water Mill, New York, increasing brand visibility and customer engagement.
- Consulted on culinary and hospitality projects, developing concepts, menu strategies, and operational frameworks to strengthen brand positioning.
- Supported brands in refining guest experience, creative direction, and service-driven food concepts.
Executive Property Chef
Graduate Hotel
New York City
01.2021 - 01.2023
- Led culinary operations across multiple revenue centers including the rooftop club, full-service restaurant, and events department.
- Restructured culinary team to enhance performance, accountability, and execution.
- Reinvented all menus across the property, aligning offerings with concept, service style, and guest expectations.
- Oversaw culinary programming for weddings, buyouts, and private events, ensuring seamless high-volume service.
- Strengthened property’s food and beverage identity through strategic menu development and operational leadership.
Partner | Executive Chef
PDR, LLC
Southampton
05.2017 - 01.2020
- Executed renovation and rebranding initiatives for acquired businesses to strengthen brand identity and market presence.
- Implemented operational strategies and food cost controls to maximize efficiency.
- Developed tools and documentation systems to streamline kitchen operations for consistent performance.
- Managed monthly financial reporting while coordinating employee training programs to align with operational goals.
Chef – Special Projects
MAS Hospitality
01.2018 - 01.2019
- Led staff recruitment and training initiatives during operational changes to build a capable team.
- Coordinated special events and conducted recipe tests to enhance menu offerings.
- Served as interim executive chef for catering businesses in transition, ensuring smooth operations during leadership changes.
Sous Chef
The Standard Hotel/ John Fraser Group
01.2017 - 01.2018
- Developed and executed innovative menu items to enhance guest experience and drive sales.
- Executed special events and managed staff for teams of 30+ employees, optimizing scheduling and payroll processes.
- Coordinated operations across multiple outlets in a high-volume hospitality environment to ensure seamless service.
Chef de Tournant
NYC restaurants (mid range-fine dining)
New York City
01.2015 - 01.2017
- Executed various stations as a line cook, enhancing prep service pacing and kitchen communication.
- Refined technique adaptability and execution through exposure to diverse culinary traditions.
- Strengthened core cooking skills by collaborating with different teams and hospitality standards.
- Developed versatility in service styles, ranging from fast-paced environments to refined dining experiences.
- Gained hands-on culinary experience across multiple New York City restaurants.
Kitchen Manager
Marcus Samuelsson Group / Red Rooster Harlem
01.2012 - 01.2015
- Contributed to launch of Midnight Brunch by developing menu and providing culinary leadership.
- Managed inventory, documented recipes, and analyzed food costs to maintain profitability.
- Led employee training initiatives to enhance skill development and service quality.
- Supported banquet and private dining service.
- Provided administrative support to the chef leadership team.
Senior Corps Member
AmeriCorps – City Year
01.2010 - 01.2012
- Planned and executed large-scale community service projects, enhancing community outreach and volunteer participation.
- Led planning and management of events for middle school service learning programs, fostering student engagement and community involvement.
- Trained and supervised teams of corps members.
- Supported recruitment of corps members and volunteers.
- Oversaw financial management of project budgets, ensuring effective resource allocation to maximize project impact.
Education
AOS - Culinary Science
The Culinary Institute of America
Hyde Park, NY01-2014
Skills
- Culinary Direction
- Food and Beverage Strategy
- Menu Development
- Luxury Hospitality Leadership
- Operations Management
- Guest Experience
- Event programming
- Aviation catering
- Brand Development
- Consumer strategy
- B2B Sales
- Consulting
- Supper clubs
- Experiential dining
- Team Restructuring
- Cross-functional leadership
Selected Recognition And Media
- Featured in Ebony Magazine for hotel culinary leadership
- Competitor on Food Network’s Chopped
Timeline
Co-Founder | Chief Operations Officer | Chief Culinary Officer
Laroot World
01.2023 - Current
Executive Property Chef
Graduate Hotel
01.2021 - 01.2023
Chief Culinary Officer
Independent Culinary Consultant
01.2020 - Current
Chef – Special Projects
MAS Hospitality
01.2018 - 01.2019
Partner | Executive Chef
PDR, LLC
05.2017 - 01.2020
Sous Chef
The Standard Hotel/ John Fraser Group
01.2017 - 01.2018
Chef de Tournant
NYC restaurants (mid range-fine dining)
01.2015 - 01.2017
Kitchen Manager
Marcus Samuelsson Group / Red Rooster Harlem
01.2012 - 01.2015
Senior Corps Member
AmeriCorps – City Year
01.2010 - 01.2012
AOS - Culinary Science
The Culinary Institute of America