Chef Jerome Brown is known as the “Personal Chef to the Stars.” He is a personal chef for celebrities such as; Shaquille O’Neal, Cam Newton, Master P, Colin Powell, Priscilla Presley, Nancy Kerrigan and many more. In 2016 he was ranked the #8 Chef in the world and his cookbook, Eat Like a Celebrity, won Cookbook of the Year in 2014. Chef Rome has just announced his 2019 International tour! Recently he shared a yummy recipe for those who like something delightful but fast and he shared with me his experience as a chef to the stars!

When did you first discover your passion for cooking?

For me, it started early in life. I began cooking at the age of seven. By the time I was nine, my mother cooked only when she wanted to.

Who do you give credit to for teaching you how to cook?

I always say that cooking is the gift that God gave me. All the men in my family can cook really well. We have five chefs. My father was a chef, my mother was a dietitian. It’s in my gene.

What has the experience been like for you having the opportunity to create amazing meals for celebrities? Have you ever had a bad experience preparing something that was not liked?

The continued experience of cooking for celebrities definitely has its rewards. Its great networking and expansion of different cuisine to ensure optimum performance for these phenomenal athletes. The overarching experience, however, has been the direct impact my culinary skills have on my clients and their overall health. I once prepared a beef stew with Portobello mushrooms for a top NBA athlete, after finishing the meal I asked, how it was. He replied, “It was ok but you don’t have to make it anymore,” At least he didn’t say it was terrible.

Shaq & Chef Jerome

Lou Ferrigno & Chef Jerome

Jermaine Jackson & Chef Jerome

Would you be willing to share a quick 30-minute dish that you have prepared for a Celebrity client that we could try at home?

Sure, one of my most requested meals is Champagne Chicken!

Ingredients: 4 boneless skinless chicken breast, 1/2 Cup of all-purpose flour, Salt to taste, Black pepper to taste, 2 Teaspoons of dry thyme, 2 Tablespoons of olive oil, 4 mushrooms (sliced), 1/4 Cup of chopped green onions, 1/2 Cup of chicken broth, 1/4 Cup of Dry Champagne, 1/4 Cup of heavy cream 

Directions: Place a large skillet onto the stove on medium-high. In a large bowl, combine the flour, salt, pepper, and thyme. Mix well. Add the oil to the pan. Coat the chicken in the flour mixture. Place the chicken into the skillet and cook for about two minutes on each side. Add the mushrooms and onions. Continue to cook for about 4 minutes. Add the chicken broth, champagne, and heavy cream. Reduce the heat to medium-low. Cook until the sauce has thickened. Serve over rice!

What has been the most rewarding experience of your career?

I’d have to say that my most rewarding experience came the day I gave a scholarship to a student to go to culinary school.

What are your favorite types of meals to prepare?

I have a large palate. I love everything from soul food to anything seafood-related.

What upcoming events/projects do you have?

Currently, I’m promoting my cookbook, ‘Carolina Soul’. In Addition to that, my daughter and I am working on a Father/Daughter cookbook that’s geared towards eating right and working out.

What necessary skills do you feel one must have in order to be a great chef?

Keep an open mind. I tell young chefs all the time to remain teachable. Awareness and attention to detail is everything!

For more on Chef Jerome Brown, visit his website today!

Keep up with celebrity Chef Jerome Brown on Instagram!



All images provided by Jerome Brown