Miranda Brown’s recipe for success: Layer your passion for baking with the inspiration of farm-raised ingredients. Stir in the classics and develop a signature tweak.
The young chef is sweet on fruit—peach, mango, berries, apples, and more. She joyfully pairs these core ingredients with surprising, sometimes lesser known accents: herbs such as comfrey, elderberries from Middle Ground Farm, or che fruit, local rum or liqueurs. At The Asbury, she makes desserts for the restaurant, The Dunhill Hotel banquets and special events. She also bakes the hamburger buns, breads, biscuits and hundreds of Sticky Biscuits each week.
Tasteful twists and artful presentation have landed Miranda a loyal following just as the Charlotte pastry scene has developed into its own. Since arriving at The Asbury in 2018, Miranda and her work have been highlighted by the FoodNetwork.com, Our State, Charlotte Observer, QC Exclusive and more. Charlotte Magazine named her a “Charlotte Chef to Watch in 2019.” She has appeared at Charleston Wine + Food Festival and Euphoria Greenville. In August, 2018, she won Pastry Chef of the Year at the North Carolina Restaurant and Lodging Association Chefs Showdown.
Photo: Peter Taylor