CHEF TODD BROWN (OWNER) Fort Worth native, fell in love with cooking at a very young age.  He started his restaurant training at famous Joe T. Garcia’s. His love and passion for restaurants and cooking shows in his personal cooking style combined with a sophisticated plate. Upon graduating from NAU's Hotel and Restaurant Management School in Flagstaff, Arizona, Todd cooked in Boulder, Colorado at The Full Moon Grill and The Boulder Cork. Todd returned to Fort Worth to become the Executive Sous Chef at the Ashton Hotel. Todd's next restaurant to run, and become Executive Chef, would be in Granbury, Tx at the historic Nutt House; and lastly was Executive Chef at Angeluna in Fort Worth Sundance Square. In 2004, Todd opened his small boutique catering business, TCB Catering, which eventually became the favorite River District lunch spot, Lettuce Cook! 6 years later, Todd and his wife Natalie opened a second Lettuce Cook location on Bluebonnet Circle in the heart of TCU!