Executive Chef, Ridgewells Catering
Since the prepubescent stages of his life, Kashif John Browne embraced the philosophical words of Albert Einstein as his mantra: 'Try not to become a man of success, but rather a man of value.' This maxim served as great elixir for Kashif, as he was able to trek life's travails, amassing valuable attributes along each phase. Chef Browne formerly served as the Executive Sous Chef for Ridgewells during a 6-year tenure, having left in 2017 to Sous Chef at the White House. After spending the last two years gaining tremendous experience catering for the White House, State dinners, and The First Family of the United States of America, Kashif Browne returned to Ridgewells with a fresh culinary vision and contemporary menus. A graduate of the International Culinary School at the Art Institute of Washington, Kashif completed a work study at the renowned Ristorante Zeppelin in Orvieto, Italy, during his education. He’s cooked in some of the country’s most respected restaurants and kitchens in New York and Las Vegas, including the James Beard house. He’s also studied under several well-known and influential chefs to whom he credits much of his skill and success, including Angelo Sosa, Chris Beischer, Christophe Tanneau-Kervan, Alicia Stewart, and Lorenzo Polegri. His list of catering clients and events is extensive, comprised of intimate events for world diplomats and A-list celebrities, and major events with guest counts of more than 2,000. Though this culinary genius has reached great heights perfecting his craft, he remains humbled by his simple beginnings.