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Jack Fry’s Executive Chef McClain Brown prepares a full course dinner for 8 at your home.

Somewhere between Texas and Kentucky, southern culture became a part of McClain Brown's DNA. Born in San AnAntonio, Texas, McClain Brown and his family moved back to Kentucky when he was eight years old. There his passion for the arts led him to attend the Maryland Institute, College of Art in Baltimore. While focusing on the crafts of photography and sculpture, Brown discovered another passion when he took a job at a nearby diner to earn money. He initially started out washing dishes, but he eventually began working in a cooking position. The diner’s owner also operated a fine dining establishment and Brown was given the opportunity to work and learn there as well – further driving his newfound interest in food and cooking. He eventually decided to leave art school and pursue cooking at the restaurant full time.

After moving back to Louisville in 2004, Brown worked at several area restaurants, working with and learning from some of the city’s finest chefs. He eventually took a position at Lynn’s Paradise Café, where he was quickly promoted and managed the kitchen. After a couple of years, he decided to return to fine dining and worked at Seviche, where he expanded his culinary knowledge and experience with Latin cuisine, challenging and improving his skills and expertise in the kitchen.

Having always admired Jack Fry’s for its legendary dishes and status as one of Louisville most esteemed dining institutions, Brown had his sights set on perhaps working there one day. A random conversation Jack Fry’s bartender fatefully intervened and led to a line cook position in its kitchen, where he was immediately comfortable with the restaurant’s emphasis on Southern American dishes with French influence. After working with the staff and realizing his affinity for the food, he understood quite vividly exactly why Jack Fry’s had secured a spot as the definitive fine dining institution in Louisville, with its rich tradition of combining classic cuisine and a perfect mix of atmosphere and casual sophistication. After working as Executive Sous Chef, he was promoted to Executive Chef in the Spring of 2014.

Well versed in classic French and Italian cuisine, Brown is aware every day of his formal arts education and its influence on his culinary skills. His close connection to Southern culture and food plays an important role in his approach to creating dishes that continually carry the torch of Jack Fry’s rich legacy and reputation for excellence.