About The Author: Chef Doug Brown


After graduating from New York’s renowned Culinary Institute of America, I chose to further my education at Florida International University, where I attained a degree in Hotel and Restaurant Management.   After finishing my education, I obtained my first Executive Chef Position at the age of 23.  Since then, I have worked several Executive Chef Positions all over the United States until eventually making the decision to create my own business.  In 2003, I opened Beyond the Box Café, which shortly after, was followed by Beyond the Box Catering Company.  Thanks to the success of Beyond the Box Catering, I now also operate The Orion Ballroom, The Carlisle Room and The Pads at the Aloft Hotel in Dallas.  These venues are used to each host hundreds of weddings a year.  With over a decade of experience, I have decided to bring my knowledge to you in order to help make your wedding planning experience a little easier!

18 thoughts on “About The Author: Chef Doug Brown

    • Thank you, so glad to hear you enjoy it! Feel free to let me know if there are any wedding food/beverage related topics or questions you would like to hear more about. I appreciate your support. Happy New Year!


  1. Hello!
    Seriously, great content. So much detailing about every event of wedding..a geniua cum professional stroke.
    But why isn’t there any option of careers on this site?


  2. Thanks for stopping by and liking my post about saying goodbye to my wedding dress. A different side of the spectrum from the parts of the weddings you focus on 🙂


  3. Thanks for visiting my blog and liking my post about my niece’s wedding. I didn’t mention the wedding buffet in my post or the cake, so let me touch on that here. The buffet included a whole pig roast, complete with severed head with cherry eyes and a peach in its mouth. A bit gruesome for my tastes, displaying the head was. But the pulled pork with BBQ sauce was quite good and was served on sandwiches. The sides were very traditional and casual: baked beans, corn souffle casserole (from my own recipe, which has been a hit for many years in all branches of our family), and cole slaw. The wedding cake was tiers of gourmet cupcakes, which is quite a popular thing to do instead of a traditional cake here in Ohio. Hope this has been of interest to you. Again, thanks for your like!

    Liked by 1 person

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