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Comanche Trace

Meet the New Chef at Comanche Trace, Carolyn Brown

Posted by admin on February 1, 2014 at 2:07 AM

I grew up in an Air Force family and lived in Tokyo, Japan and Hawaii. Of course we were there before any high rises were built in Waikiki, but that really dates me.

I worked for La Costa Spa and Resort, a 5-star golf and spa resort in Carlsbad, California. While at La Costa, I handled many high profile events including the Tournament of Champions Golf Classic. I also worked at Fess Parker’s Red Lion Resort in Santa Barbara, California as the Director of Conventions.

After relocating to the Pacific Northwest I became co-owner of one of the finest produce and U-Pick farmers markets. Two times we received “Best of the West” in produce markets in Sunset magazine. During that time, I also manufactured jams, jellies, sauces and syrups delivered fresh from the kettle to 650 stores in the Northwest and sold online at Christmas.

My children and I moved to Sandpoint, Idaho, a small town with great schools. It was a good place to raise my girls, who are now out of college. One is a professor of Biochemistry, the second oldest is a financial analyst for Boeing Aircraft in Seattle, and the youngest is working in insurance. They all turned out great and I am so proud of them. At the time I owned my own restaurant overlooking Lake Pend Oreille in Hope, Idaho, which became the hub of the community with live music and catered events.

About four years ago, my sister called me from Fredericksburg and told me about the Food & Beverage Director position at the Kroc Center in Kerrville, so I drove 2,500 miles down from Idaho and took the job. Since then I have been the Executive Chef at Camp Verde Restaurant. I am now the Executive Chef at Comanche Trace, and I am so happy to be here.

Here at Comanche Trace, I jumped right into the Thanksgiving lunch and Christmas parties. My goals are to begin the New Year with new menus for the Pinnacle Grill and Banquets in mid-February. I have brought on two new staff with great culinary experience. I have a great kitchen team and I look forward to meeting the members.


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