As an English literature major at the University of Virginia, Trigg Brown always worked as a cook on the side. He met his mentor Pei Jen Chang, a Taiwanese-American chef in the kitchen at Keswick Estate. When Chang moved to local restaurant TEN Sushi, Brown followed, learning the techniques and flavors of Japanese cuisine.

When Brown graduated in 2011, he moved to New York City to join the team at Colicchio & Sons. It was around this time that he met his current business partner Josh Ku at a barbecue in his backyard. Although Ku, a Taiwanese-American, worked in property management, the two discovered a common love for Taiwanese cuisine. Brown kept in touch with Ku while continuing to work at other restaurants in Manhattan, including Craft and Stephen Starr’s Upland.

In 2016, Brown and Ku opened Win Son in the East Williamsburg neighborhood of Brooklyn. The restaurant is named after Ku’s grandfather’s former textile company and based on their friendship formed over Taiwanese American food in Flushing and their travels to Taiwan. In 2019 and 2020, Ku and Brown were jointly shortlisted for the James Beard Award and Brown earned a StarChefs Rising Stars Award.  Brown was also named a Food and Wine Best New Chef in 2020. The duo opened Win Son Bakery, a more casual Taiwanese cafe, in the summer of 2019.  in 2021, Trigg went on to support his friend and business partner, chef Calvin Eng, with their project named for Calvin's mother, Bonine's. Brown plans to open more Win Son Bakeries with Ku and Danielle Spencer, pastry chef and friend.