Fort Worth native, Todd C. Brown fell in love with cooking at a very young age. He started his restaurant training at famous Joe T. Garcia’s in Fort Worth. His love and passion for restaurants and cooking shows in his personal cooking style combined with a sophisticated plate appearance.
Todd graduated from NAU's Hotel and Restaurant Management School in Flagstaff, Arizona. Upon graduating, 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. Todd's final restaurant to work as an Executive Chef was Angeluna in Fort Worth Sundance Square. In 2004, Todd opened his small boutique catering business, TCB Catering.
Kathrine Wood, Sous Chef of Lettuce Cook, is a native Texan who grew up in her grandmothers kitchen learning cooking from scratch.
Kathrine has developed a love for cooking and has worked in numerous restaurants and kitchens in DFW. She found her home at Lettuce Cook and moved her way up to our rainbow haired Sous Chef. Kathrine loves our customers and we all love her!