Testimonials

Johno Gleeson, General Manager Browns Bristol

I joined Browns Oxford in June 1995, having recently returned from a year in Australia and looking forward to going to University in London that September.
I worked four shifts at the mercy of the waiting staff, running food and earning good money. Since then I have been Bartender, Headbartender, Bar Manager, Assistant General Manager and General Manager, working across seven different sites from London to Scotland to the West Country: developing a 12 year career with Browns.

Browns continues to offer fantastic career opportunities, I have always enjoyed working with the people that form our Front and Back of House teams. If you're saving money to travel, if you're a student, a jobbing actor, parent, photographer or whatever, a job at Browns allows you the flexibility to pursue other interests. At the same time you get to enjoy the rich social life enjoyed by restaurant staff and contribute to the diversity of characters and personalities our customers expect from a visit to Browns.

 

Andy Young, Browns Accredited Chef & Head Chef, Browns Old Jewry

It seems a long time ago when I started in Browns Restaurants as a commis chef in April 1986. I joined the company to work with a great team of people serving fresh food and not the normal pre prepared food which was available in those days, I wanted to progress and work hard at the same time. I was always keen to learn new things and I believed that one day I could run the kitchen for this busy restaurant.

I started to move up the ladder and I was a service chef within 3 years. I worked an extra 16 hours a week making the deserts getting up at 4am to prepare cheesecakes, apple & blackberry pies & chocolate fudge brownies.

I then went to Browns in Mayfair as Sous Chef and within 18 months I had my first role as Head Chef. It was such a jump from number 2 to number 1 but I learned management skills very quickly, there is something very rewarding about bringing a team together to perform to a high standard.

I was then approached to run a fantastic new Browns opening in the City, Old Jewry, which was a fantastic opportunity. I am still at the restaurant today having a great working life and also help run a Chefs Training School, passing on some of the knowledge that I have learned in Browns.

21 years on and I still enjoy it as much as the first year. I would highly recommend the job to someone who is not shy of hard work, full of enthusiasm and a passion for what they do. Remember you never stop learning!