Steven Brown

The Path

Line work came first: Steven Brown started as a line cook at Fitzgerald's in St. Paul, Minnesota, from 1985. Later, he moved into ownership and kitchen leadership as chef and owner at St. Genevieve in South Minneapolis, Minnesota, from 2015. Today, he is chef and owner of Tilia.

The Work Today

The current work sits across Tilia and Giulia. At Tilia, Brown's name is attached to food built to read familiar and accessible, with pasta among the dishes that define the kitchen. At Giulia, his partnership role connects him to house-made pasta and modern Italian dining.

Career - chef and owner — Tilia, Minneapolis, Minnesota - line cook — Fitzgerald's, St. Paul, Minnesota (from 1985) - chef and owner — St. Genevieve, South Minneapolis, Minnesota (from 2015)

Signature

Steven's signature dishes include parmesan agnolotti with asparagus and mushrooms, potted meat appetizer, spicy grilled shrimp with peas, and fish torta with creamy peppadew slaw.

Recognition

Steven Brown has received James Beard Award, Best Chef: Midwest, Semifinalist.

FAQ What is Steven Brown's current role? As of 2026, Steven Brown is Partnership role. Where did Steven Brown work before? Steven Brown's earlier career included Fitzgerald's and St. Genevieve. What is Steven Brown known for? House-made pasta and modern Italian dining.