Menagerie Kitchen

For 40 years, Chef David Brown has traveled around the world, working for and learning from the most important gastronomic figures of our time. After conceiving and launching his own restaurant on the Westside of Los Angeles, the award-winning chef decided to embark on his next endeavor, a line of natural soups.

Chef Brown spent the better part of a decade obsessing and perfecting what he calls, “redefining the taste of soup." By using the highest quality standards, simple ingredients, nurtured with precision and dedication, are transformed into one of the most special soups.

A graduate from the prestigious Le Cordon Bleu, in Paris, his love of French cuisine and the French culture is a constant element of both his recipes and the décor of his multiple restaurants. An 1800’s French vibe is a central theme for the creation of this line of products.