Trinity Hill Farms, LLC

Sauces and Marinades

— Chef George Brown, Co-Founder —

In 1985 Chef George Brown began his apprenticeship at the Trianon Restaurant under the direction of Chef Otto Fennerl in Beaverton, Ore. He continued his training with Chef Jack Schmidt CEC, AAC, at the Riverside Golf and Country Club in Portland, Ore. He was fortunate enough to be accepted by Danish Master Chef Willy Madsen at Embassy Suites Portland – Washington Square. Master Chef Madsen was a blessing for Chef George as he completed his formal training. Never letting any grass grow under his feet, Chef George studied and completed his certification for the American Culinary Federation Certified Executive Chef Program.

Chef Brown has been a member of the ACF Chefs de Cuisine of Oregon since 1985. He has held the office of Board Member, President and Chairman of the Board. In 1996, he was granted his Certified Executive Chef credentials.

Chef George has a diverse background. He has been banquet chef at the Multnomah Athletic Club; executive chef at the Embassy Suites Portland – Washington Square; local corporate executive chef (representing Nestle Foodservices North America) at Encore Sales & Marketing, Inc.; foodservice executive chef and national accounts manager at Harry’s Fresh Foods; and corporate executive chef and director of research and development at The Holland Inc./Burgerville Corporate Office. He has been featured in Gourmet Magazine (July 2003); Delta Sky Magazine, with Jane and Michael Stern (Splendid Table, Road Food); NW Palate; Flavor & the Menu Magazine; Restaurants and Institutions Magazine; and the National Culinary Review.

Currently Chef Brown is the President and Owner of Chef George Inc. Chef George Inc is a local Co-Packer/Processor of salads, sauces, soups, syrups and vinegars.

Chef George has enjoyed a great relationship with AM Northwest, including two Iron Chef Spoofs with Junkie Yoshida, and Good Morning Oregon.

Chef George has become quite well known for his passionate public speaking. Some of his speaking engagements include keynote speaker for the Gourmet Foods Association Convention in 2003; and guest speaker at the NW Restaurant Show 2003, the Cascadia Culinary Arts Conference (CCAC) on Whidbey Island, and the First International Conference on Culinary Tourism, 2004, in Victoria, BC, Canada.

In 2001 Chef George received the Founder’s Award for the Annual Fundraiser Chefs Dinner Extraordinaire (currently in its 14th year) to benefit the Cystic Fibrosis Foundation. In 2003 he was nominated for the Oregon Restaurant Association Community Service Award. He was honored by Restaurant Business Magazine as their 2004 “Menu Strategist of the Year” winner. He was one of only six chefs in the United States to be honored with this award, achieving his win in the regional chain category.

Philanthropy is Chef George’s most notable passion. Every year he donates services and resources to help support a number of local and national charities. His efforts include the Meal-A-Gram for Loaves and Fishes 2002, Innovative Services NW in Vancouver Wash., Boys & Girls Club of SW Washington, participation in the Police Activities League of Greater Portland auction and fundraiser, as well as a number of elementary and private schools. In addition, Chef George has been a mentor to several young budding culinarians on behalf of the National Restaurant Association and the Oregon Restaurant Association.

Chef George’s hobbies include boating, fishing and photography.