With a culinary career spanning over forty years, Terrance Brennan is a highly-accomplished chef, restaurateur, consultant and entrepreneur. Even at an early age, he knew that he wanted to be a chef and, at the age of thirteen, began cooking in his family’s restaurant in Virginia. Throughout his career, Chef Brennan has won multiple awards and accolades and is one of America’s most renowned and imaginative chefs and restaurateurs. Terrance is the Chef/CEO of Brennan Group Consulting and Brennan Group Hospitality, which has launched numerous critically acclaimed restaurants and products.
After working a multitude of positions in several restaurants and hotels in Virginia and Washington, DC, Terrance moved to New York to work at the legendary Le Cirque restaurant. During his two and half years there, he worked every station, eventually earning a promotion to Sous Chef. “It was very intense,” Terrance recalls. “I lovingly refer to my time at Le Cirque as ‘Haute Cuisine Boot Camp.’” Terrance then continued to hone his skills and talents by moving to Europe to work in some of the greatest Michelin-starred kitchens, including: Taillevent, La Tour d’ Argent, Les Crayeres, La Grovoche, Gualtiero Marchesi and Locanda dell’ Anglelo. His training in Europe was a “self-imposed apprenticeship,” and Terrance still considers it his “finishing school.” A defining moment for Terrance came while working under Chef Roger Verge at Le Moulin de Mougins in the south of France, where he was inspired by the region’s “cuisine of the sun.” Here, his personal, unique culinary style began to emerge.
Awards & Press
- Michelin 1 Star