Eric Brown

Eric Brown, a Wakefield, Massachusetts native, fell in love with restaurants at 14 during his first dishwashing job. He enrolled at Johnson & Wales, and during his sophomore year, began working at the French fine dining restaurant, Gracie’s — quickly rising to executive sous chef.

After honing his craft at Gracie’s, Brown relocated to Chicago to gain experience in Michelin-starred kitchens, before venturing out on his own, launching Saint Emeric—an intimate underground dining series in the heart of Chicago. In the fall of 2022, he moved back to Providence and started a residency at The Dean Hotel Called Thick Neck — known for inventive, seasonal menus that showcased New England’s farmers and producers. Building on his passion for collaborating with local farmers and showcasing familiar ingredients with whimsy, Brown opened Frank & Lauries in May 2024 with his wife, Sarah Watts, earning acclaim for its creative, ingredient-driven approach.