Terrance Brennan is not only Chef-Proprietor of acclaimed New York City restaurants, Picholine and Artisanal Fromagerie, Bistro & Wine Bar, but is also a successful consultant, cookbook author, and fromage fanatic.
The son of Virginia restaurateurs, Terrance began cooking at the young age of 13 and honed his skills in some of America's most renowned kitchens. Following positions at several Washington, D.C. restaurants and hotels, Terrance served as a saucier at Le Cirque under Alain Sailhac and worked in many of Europe's greatest kitchens including Taillevent, Le Tour d'Argent, Moulin de Mougin, Gualtiero Marchesi, Les Crayeres and La Gavroche. It was during his time working under legendary Chef Roger Vergé at Le Moulin de Mougins in the south of France that Terrance’s signature culinary style took form. Inspired by the region's "cuisine of the sun," Terrance returned to New York City and refined his art as Chef at Annabelle's, the Hotel Westbury's Polo restaurant, and Prix Fixe.
In 1993, Terrance opened his first restaurant, Picholine, named for the petite green olives indigenous to the Mediterranean coast. An immediate success, the restaurant quickly earned three stars from The New York Times, four stars from New York Magazine and received the Zagat Survey's Highest Overall Ratings distinction. The restaurant received a James Beard Foundation nomination for the country's Outstanding Restaurant in 2007, was awarded two stars in the Michelin Guide New York City from 2008-2011, and continues to be a perennial award winner for its 600-plus wine selections. It was here that Terrance introduced American diners to the traditional European cheese course as standard fine dining fare.
In New York City, fromage and Terrance Brennan go hand in hand. This is no more evident than at Artisinal Fromagerie, Bistro & Wine Bar. Opened in 2001, Artisinal is a shrine to the pleasures of fine cheese that was awarded Best Brasserie Cuisine in the 2002 Zagat Survey and continues
to be lauded by gastronomes today. However, Terrance’s ultimate homage to the fromage, is the
10,000 square foot Artisinal Premium Cheese Center. Opened in 2003, the Cheese Center is dedicated to the selection, maturation and distribution of the world's finest artisanal cheeses and is home to five custom-designed cheese caves – the first of their kind in the United States. Here more than 300 expert-selected cheeses are aged to their peak of flavor and made available to top- rated restaurants and connoisseurs alike through www.artisanalcheese.com.
A frequent guest on the "Today" show, Terrance has also appeared on PBS, Martha Stewart Living Television, "CBS Morning News," "The Early Show" and "Live with Regis and Kelly." Terrance shares his love of cooking in his cookbook, Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005).
After years of success, Terrance’s culinary passion has not waned. He strives to always surpass his guests’ expectations and is dedicated to using only the best ingredients from quality purveyors. He embraces modern advances in ingredients, techniques and technology, while paying respect to classical techniques and preparations, ensuring that he will remain at the forefront of the culinary world.
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