Eric Brennan Biography

Eric Brennan says his passion for food began early. During a 3rd grade field trip to a French restaurant I decided to order off the pre-set three-course menu. I thought it was worth spending my allowance to try exotic dishes like escargot and duck a l'orange. I fell in love with the food and tried to recreate it at home.
The Culinary Institute of America graduate first made a splash in Boston in 1989 as Chef de Cuisine at Aujourd'hui in the Four Seasons. This led to a 12 year career with the luxury hotel group including appointments as Executive Chef at the Four Seasons Biltmore Resort in Santa Barbara and the Toronto flagship hotel where he oversaw 3 restaurants a kitchen staff of 60 numerous banquet rooms a private dining room and room service.
Brennan earned a reputation for hand-crafted American cuisine using the freshest local ingredients in innovative ways. During three summers cooking in the Hamptons I gained a deep appreciation for fresh local seafood and that has served me well here in Boston. Working in different areas of the US and Canada made me aware of indigenous ingredients and the creative ways to prepare them.

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