Michael David Brown

Mike was born in Phoenix, Arizona, on October 4, 1947, but he spent most of his life in Evergreen, Colorado. He was a chef, a reader, a golfer, and a thinker. He was known for his kind hearted nature, his ability to converse intelligently and meaningfully on any topic, and for making hearty meals that filled your soul as much as your belly.

Mike moved to Colorado at an early age and his family soon settled in Kittredge, where he grew up with his 7 brothers and sisters. He attended Evergreen Senior High School then joined in the US Marine Corps in 1965 to serve in Vietnam. He was honorably discharged in 1968 earning a National Defense Service medal.

In 1971, he married the love of his life, Paroda Fulton, and soon thereafter welcomed the birth of their only child, Aimee Brown. Mike was a devoted husband and a caring father who approached parenting with patience, love, and encouragement. He had a first class sense of humor that often lead to robust laughter and goofy games.

Mike’s food service career began in 1970 at the iconic El Rancho restaurant. He worked as the bar manager while studying philosophy at Metro State College. Working at this upscale restaurant, Mike learned to wear many hats, often finding himself in the position of broiler cook. This is where his passion for fixing delectable foods blossomed.

His career path lead him to a wide variety of positions from selling wine at a prominent liquor store in Denver, to managing a busy steakhouse. He achieved the position of Sous chef at the Denver Airport Sheraton hotel, and spent time working in Vail, preparing over two hundred gallons of soup every day for Vail and Associates.

In 1989 Mike was hired as the Executive Chef at the Episcopal Renewal Ministries Conference Center in Evergreen, CO. With the help of his wife, and occasionally his daughter, he spent six years

preparing breakfast, lunch, and dinner for the attendees of week long conferences and seminars. In 1995 Mike leased the kitchen from the Conference Center to start his own catering business. This allowed him to truly stretch his creativity by devising meals that were as dazzling as they were delicious. Over the course of 10 years, he built menus and prepared meals for banquets and weddings, often serving up to 150 people at a time.

But the kitchen wasn’t the only place Mike’s skills shined. He worked as a computer repair technician. He spent summers marshalling at various golf courses. And he helped Wagner Landscaping create stunning water features adorned by flagstone patios and stairs. Their work is featured on the Castle Pines golf course as well as many other locations throughout the Metro Denver area.

He was a loving, supportive father and beloved husband with a quick and infectious smile. He was a passionate golfer and thoughtful craftsman. And while he never got the hang of cooking

for less than 20 people, his delectable, heartwarming soups and fresh homemade breads were so good, leftovers were always welcome.

Mike will be dearly missed by his family and friends, but we are all richer for having him in our lives.

He is survived by his wife Paroda, his daughter Aimee and her husband Scott Kimmey, and by his brothers Chris, Johnny, and Billy, and his sisters Bonnie, Lisa, Megan, and Jeannie. He is preceded in death by his mother Betty Hines and his step-father William McEwen.

Cremation is entrusted to Howe Mortuary & Crematory of Longmont, Colorado.

Fond memories and expressions of sympathy may be shared at www.howemortuary.com for the Brown family.