James Beard Award winner
Steven Brown
- Discipline
- James Beard Award winner
Portrait of Steven Brown
i. Biography
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.
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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.
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
Asked of Steven
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.
Explore
The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.