Born into a military family in Massachusetts, Chef Christine Brown had love for travel and all things culinary infused into her blood at an early age. Before she was born, Chef Christine’s parents lived in France where her mother learned to cook in classical French style. When her family was transferred to Los Angeles, her mother opened a catering company which truly became a family business. Through her catering experience, Chef Christine earned a line cook slot at The Grand House, then one of only a few upscale restaurants in the port town of San Pedro, California. During her five years there, she was promoted from line cook to sous chef to pastry chef.

Chef Christine’s thoughts then turned to culinary school. Selecting and being accepted into the most prestigious school in the United States, the Culinary Institute of America, in Hyde Park, New York, Chef Christine immersed herself in studying classical French technique. The CIA required an internship so she flew back to California where she learned from the “Too Hot Tamales” Susan Feniger and MarySue Milliken in the kitchen of their then flagship restaurant CITY.

Once she had established a bedrock of cuisine knowledge, Chef Christine began to develop her own style of cooking. She turned her attention to other styles and honed her skills at the cuisines of other regions of the world. She accepted positions at restaurants which furthered her diverse interests. From City, Chef Christine was asked by Executive Chef/ Owner Michael Shafer to help open The Depot Restaurant in Torrance, California. After spending a year cooking with Chef Shafer, she was asked to become the Executive Chef at the Mediterranean restaurant Fino where she spent two years infusing her personal style. Because of Fino’s success, she was asked to be Executive Chef at Descanso, a large fast-paced restaurant with a Latin flare. After two years there, Chef Christine opened Restaurant Christine in 1996.

Chef Christine developed the menu at Restaurant Christine to emulate her personal style of cuisine. She has created a unique style by infusing her expressions with the fresh flavors of the Pacific Rim alongside culinary experiences garnered while traveling throughout Europe. Chef Christine developed a bustling catering business then expanded the restaurant to include a garden patio and banquet room. It was during this time that both Chef Christine personally as well as her restaurant received critical acclaim. She was recognized by Los Angeles Magazine as a top female chef in Los Angeles as well as voted “Chef of the Year” by the Restaurant Writers’ Association for 2001 - 2002. Restaurant Christine, as well, has been voted a Top Restaurant in the South Bay by Zagat, 10 years in a row.