“Food
is simple! Buy it, prepare it and serve it. I’ve been doing
it most of my life.”
For twenty years that is, according to Michael C Brown.
It
all started at the Manor Tavern in Sparks, Maryland when I learned
to cook country French and found my calling. I have worked in
the prestigious Center Club in Baltimore, with Michel Richard
at Citronelle, with the Clyde’s Restaurant Group and in
Santa Barbara at the Radisson Hotel. All of these great establishments
and many more groomed me and prepared me to work with the Metro
Restaurant Group. “ I have had to call on all my years of
experience to prepare foods for the various cuisines of this great
group of restaurants.”
Chef
Brown has returned to the position of Corporate Executive Chef,
a position he left three years ago. Not many opportunities come
around twice in this ever changing highly demanding career. “I
am thrilled to be back and ready for the challenges that lay ahead.”
Bob McMahon and the Metro Restaurant team continue to lead the
culinary field here in Tucson, Arizona. “There are many
great signature dishes in the group. They are what has made this
group stay ahead of the competition. I will have a tough time
creating dishes as good as some of the ones I helped to create
in years past.”
So,
what’s next for Michael C Brown and Metro Restaurants? More
great food at a great value, we will continue to do the things
we are good at doing. Metro Restaurants will continue to bring
new trends, exciting foods and quality food to the Old Pueblo.
“We need to stay ahead of the trends and stay educated if
we want to ensure our customers' continued satisfaction.”
We are addressing the low carbohydrate and low calorie conscious
crowd. We purchase the freshest ingredients available, age our
meats and prepare food from ‘scratch.’ As the competition
grows so will Metro Restaurants. “You can count on us for
a great quality meal with value,” says Michael C Brown.
