Ernest "Ernie" Brown has been named area director of culinary operations for Saint John's Resort and The Inn at Stonecliffe in Plymouth, Michigan. The James Beard-nominated chef brings over three decades of experience, most recently from Colorado's Hotel Maverick, where he built a reputation for elevated culinary programs.
Both properties are part of the Humanitarian Hotels portfolio, which reinvests 100% of profits into charitable initiatives. Brown's hire signals a significant culinary push for the resorts—Saint John's operates six dining concepts, including the flagship FIVE Steakhouse, while Stonecliffe is launching a new kitchen and expanded garden program for the season.
Brown's resume includes a stint at Grand Hyatt Vail Resort and Spa, where he led Makoto Vail to Michelin Guide recognition. He's also worked kitchens in Las Vegas and Paris. At FIVE Steakhouse, he's introducing tableside-carved porterhouse dry-aged in-house and Japanese A5 wagyu served on hot rock—signature touches designed to create what area general manager Dustin Dent calls "distinct hospitality moments."
"The culinary program I aim to build is a reflection of my travels, education, and inspiration," Brown said. At Stonecliffe, he's focusing on farm-to-table programming, with an expanded garden driving seasonal small plates and bold-flavor menus. The goal is tighter integration between what's grown on-site and what hits the plate.
Brown's appointment comes as Michigan's resort dining scene continues to professionalize. Humanitarian Hotels' model—using hospitality profits to fund educational and humanitarian work in Metro Detroit—adds a mission-driven layer to the culinary experience. For operators watching the space, Brown's hire is a signal that even mission-focused properties are investing in top-tier culinary talent to compete.
