Brendan Connor began his culinary journey in 1999 at nationally acclaimed restaurant Hominy Grill in Charleston, S.C. While attending college at The College of Charleston, Brendan started as a dishwasher and quickly realized he wanted to be working as a cook.

At Hominy Grill, Brendan started out at a prep cook learning technique for food preparation. He moved from station to station in the kitchen eventually becoming a manager just at the time he was graduating from college with a history degree.

Because he had such great experience, he was hired at a very popular Italian restaurant called Trattoria Piratella where he was hired at a sous chef. There he learned a different style of food working with a classic Italian Chef. The bistro style restaurant prepared delicious, simple food in a neighborhood setting.

The eclectic nature of his culinary training landed him a position as Chef de Cuisine at a very famous Charleston restaurant Anson’s. Brendan created numerous specials served nightly at the restaurant. The style of food at Anson’s has been called American fusion, used only the freshest, local ingredients and afforded Brendan with the experience of running a very up-scale restaurant kitchen.

Each of the restaurants Brendan worked for had the capability to host large private parties on a regular basis giving Brendan experience in both a la carte service, as well as, providing fixed menu service for sometimes over 500 people at a time.

Upon returning to Miami, Brendan has most recently worked as the Kitchen Manager at Tarpon Bend in Coral Gables. His tuna tartare is the best in town!