Al Brown

Al Brown

Chef and restaurateur Al Brown’s approach to food is all about simplicity and generosity. His dishes deliver uncomplicated excellence and showcase the culinary landscape of New Zealand. People and place are key to his philosophy; wonderful friends and unique locations will always enhance an eating experience. In Al’s opinion, food is the vehicle for conversation, fun and memorable occasions.

His restaurant, Depot, opened in Auckland, New Zealand in 2011 and has been an unprecedented success, winning Metro Restaurant of the Year in 2012 and 2015 ( He is also the mind behind Auckland’s newest bagel factory; Best Ugly Bagels make Montreal-style wood-fired bagels in a funky old converted warehouse in downtown Auckland ( Most recently he has opened Federal Delicatessen, his take on an old-school NYC Jewish Delicatessen, with a Kiwi twist (

 Al is the author of Go Fish: Recipes and Stories from the New Zealand Coast and Stoked: Cooking with Fire. Go Fish won both People’s Choice and Best Illustrated Book at the 2010 New Zealand Post Book Awards, and Best Single Subject at the International Association of Culinary Professionals Awards in the USA. His latest book, Depot: Biography of a Resaurant, was released in November 2014 .He has also presented the television series: Dishing Up Australia, Get Fresh with Al Brown (and written a book of the same name), Coasters and Hunger for the Wild. Al spends his time outside of the restaurant writing, presenting, cooking for events and demonstrations, and pursuing his passion for fishing.
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Al's favorite cookbooks

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