Chef de Cuisine
Brendan’s culinary journey began in Memphis, TN where he was born and raised. He attended L’Ecole Culinaire and worked as a Sous Chef at the popular River Oaks Restaurant under French Master Chef Jose Gutierrez. He moved to Dallas to join the Rosewood Mansion on Turtle Creek culinary team where he spent just over two years before heading to New York City to further his culinary adventures.
After working at the Michelin-starred Günter Seeger, at The Mark Hotel under Jean-Georges Vongerichten, and at Michelin-starred Agern, a Nordic-inspired restaurant located in New York City’s Grand Central, he’s now returned to The Mansion Restaurant as Chef de Cuisine. While keeping The Mansion menu and its Texan heritage alive, Brendan finds his culinary inspiration drawing from international and local cuisines.