Warren Brown Bio

Warren Brown, host of Sugar Rush, is an entrepreneur with a spirited passion for enjoying life.

Warren left his career as a lawyer to become a baker in 2000. Armed with a credit card and a sense that people wanted something better than what was currently on the market, he founded CakeLove, a bakery. With luck and fortunate timing, both the public and media recognized his passion and delicious scratch-made cakes.

His career up until then had been varied but tied to a theme of health education and an admiration for the human body. Warren began professional work as a health educator in Providence, R.I. in 1993 teaching reproductive health education and continued that work as a health educator in Los Angeles, Calif. focusing on tobacco and reproductive health. His passion for providing honest and frank discussion about reproductive health compelled him to attend law school, aiming to earn credentials to gain authority and effect change in the curricula of reproductive health for youth in America.

After passing the New York bar exam in 1998, Warren practiced health care law from 1998 to 2000 in the office of the Inspector General for the U.S. Department of Health and Human Services. He litigated against alleged fraudulent health care providers on behalf of the Secretary of Health and Human Services and enforced emergency-room regulations against hospitals and health care professionals.

In 1999, Warren pursued a New Year's resolution that changed his life. He resolved to end his fear of flour and learn to bake. Although he began cooking as a young boy and practiced constantly over the years by sharing his creations with friends and family, baking was unfamiliar territory. His resolution uncovered a new dimension in the kitchen that he quickly recognized was his calling.

Warren opened CakeLove bakery in March 2002 and then opened Love Cafe in August 2003.

He has been recognized in the national media, including The Oprah Winfrey Show, The Today Show, Dateline, Fox News Sunday, GQ (June 2005), Inc Magazine's 26 Entrepreneurs We Love (March 2005), People, Reader's Digest, Southern Living, Black Enterprise, The American Lawyer, Kiplinger's Personal Finance, The Washington Post, The Washington Times, Washingtonian magazine, The Plain Dealer, Brown Alumni Monthly, The George Washington University alumni magazine, What Should I Do With My Life? by Po Bronson and Baking From The Heart, published by Share Our Strength, and Best Of The Best Of, by Marc Silverstein.

Warren graduated from Brown University in 1993 with a BA in History, and The George Washington University in 1998 with a Juris Doctorate and a Master's in Public Health. He lives in Washington, D.C.

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Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

Joey Fatone Bio

Joey Fatone is the host of Rewrapped.

On TV

The Pioneer Woman

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

The Pioneer Woman

1:30pm | 12:30c

Beat Bobby Flay

2:30pm | 1:30c

Beat Bobby Flay

3:30pm | 2:30c

Beat Bobby Flay

4:30pm | 3:30c

Chopped

5pm | 4c

Chopped

6pm | 5c

Chopped

7pm | 6c

Chopped

8pm | 7c

Chopped

9pm | 8c
On Tonight
On Tonight

Beat Bobby Flay

10pm | 9c

Beat Bobby Flay

10:30pm | 9:30c

Beat Bobby Flay

11:30pm | 10:30c

Chopped

12am | 11c

Beat Bobby Flay

1:30am | 12:30c

Beat Bobby Flay

2:30am | 1:30c

Chopped

3am | 2c

Mystery Diners

4:30am | 3:30c