Trigg Brown

The Climb

University of Virginia sits at the start of Brown’s training, followed by cook roles at Keswick Hall and Golf Club and TEN Sushi until 2011. That stretch established the basics that matter in any kitchen: repetition, pace, and the habit of seeing how dishes are assembled under pressure. From 2011, New York City added another layer of that discipline at Colicchio & Sons, then Craft, then Upland until 2016. The result is a resume built by accumulation, with each kitchen adding to the working language he would later bring to his own places. Today, Brown’s work is defined by two Brooklyn posts: co-founder and chef/co-owner of Win Son since 2016, and co-founder and owner/chef of Win Son Bakery since 2019. Those roles mark the point where training and taste become a single practice, tied to Taiwanese-American food and to a clear sense of place.

Today

Since 2016, Brown has been co-founder and chef/co-owner at Win Son in Williamsburg, Brooklyn. That role anchors his current work and gives it a fixed point in the neighborhood. The cooking there reads as direct and controlled, with enough color to register immediately and enough restraint to stay grounded. Since 2019, he has also been co-founder and owner/chef at Win Son Bakery in Williamsburg. The bakery extends the same working vocabulary into a more playful register, still tied to Taiwanese-American food and to the idea of serving what he and his team wanted to eat. The emphasis stays on pleasure, recognition, and a form of hospitality that does not overstate itself. Brown’s own language for the work stays plain: excitement in flavors or stories, and food loved enough to bring to a neighborhood. Taken together, those lines describe a chef working between novelty and familiarity, with the emotional weight of food kept close to the surface.

Signature

Trigg's signature dishes include Oyster Omelette, Fried Chinese Eggplant, Lamb Zhajiangmian, Sloppy Bao, scallion pancake bacon, egg, and cheese sandwiches. The list gives a clear read on the cooking: recognizable forms, layered combinations, and a tone that stays playful without losing its footing.

In Their Words “It usually touches on flavors that are exciting or stories that are exciting.” “We just wanted to bring food we loved to our neighborhood.”

Recognition

Trigg's honors include IACP Award nomination for Win Son Presents a Taiwanese American Cookbook. The nomination tracks with the same priorities visible in the restaurants: flavor carried alongside context, with the work presented plainly rather than inflated.