As the Executive Director of Culinary at Marina Bay Sands, Chef Joshua Brown is responsible for overseeing a 600-strong culinary team at the highly dynamic integrated resort (IR). His role includes making sure all 50 individual kitchens across property run seamlessly round-the-clock, overseeing the entire property’s food supply chain and menus, as well as mentoring culinary talent. Chef Joshua is responsible for the extensive dining requirements of various groups of guests at the IR, including a 24/7 In-Room Dining team serving over 2,500 rooms at Marina Bay Sands Hotel – the biggest hotel in Singapore – as well as its signature restaurants. He also oversees banqueting and catering for Sands Expo & Convention Centre.
Internally, Chef Joshua oversees operations of two Team Member Dining rooms, which prepare close to 8,000 staff meals each daily. Prior to his current role, Chef Joshua held the title of Director of Food & Beverage for Marina Bay Sands. Born and raised in Southern California, Chef Joshua brings over 24 years of experience in the culinary world, having embarked on his career in 1997 as a prep cook in his home town of Los Angeles. He joined Wolfgang Puck’s flagship restaurant Spago in Beverly Hills in 2001 as a line cook, and was quickly promoted to sous chef and eventually kitchen manager of the James Beard Award-winning restaurant. After six years of developing and fine-tuning his culinary skills at Spago, Brown became part of the opening team at CUT Beverly Hills, where he held the position of executive sous chef. In 2010, Brown moved to Singapore with his family to lead the kitchen of CUT at Marina Bay Sands. He added Spago to his portfolio in 2015. In March 2017, Brown was promoted to Director of Operations for CUT and Spago restaurants. Under his leadership, CUT by Wolfgang Puck clinched One Michelin Star at the inaugural Michelin Guide Singapore 2016, and went on to retain its One Michelin Star status every year until 2019.