Our co-host, organizer, and Clearwater friend who is excited to do this for us again in 2018

Chef/CEO Brennan Group Hospitality
The son of Virginia restaurateurs, Brennan began cooking at the age of 13 and rose steadily through the ranks to become one of America’s most renowned and imaginative chefs. Following positions at several Washington, D.C. restaurants and hotels, Terrance moved to New York to work at the renowned restaurant Le Cirque. Following his tenure at Le Cirque, Brennan went on to work in some of Europe’s greatest Michelin-starred kitchens including Taillevent, La Tour d’Argent, Le Moulin de Mougins, Gualtiero Marchesi, Les Crayeres, and La Gavroche.

Brennan’s signature culinary style took form while working under Chef Roger Vergé at Le Moulin de Mougins in the south of France. Inspired by the region’s “cuisine of the sun,” Terrance returned to New York City and in 1993 opened his first restaurant, Picholine, serving French-Mediterranean Cuisine. Picholine quickly earned three stars from The New York Times, 4 stars from New York Magazine, two Michelin stars and many James Beard nominations, including Outstanding Restaurant.

In 2001, Brennan opened Artisanal, a bistro-fromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses and was awarded Best Brasserie Cuisine in the 2002 Zagat Survey. In 2003 he launched Artisanal Premium Cheese- a 10,000 square-foot facility and school dedicated to the education, selection, maturation, and distribution for the world’s finest artisanal cheeses.

A frequent guest on the “Today” show, Terrance has also appeared on PBS, Martha Stewart Living Television, “CBS Morning News,” “The Early Show,” Anthony Bourdain’s No Reservations as well as a Judge on several of TV’s most popular food network contest shows. Brennan holds the Guinness World Record for the Worlds Largest Fondue.

Terrance Brennan has recently moved to Poughkeepsie, NY and has been spending his time getting to know the farms and wineries of the Hudson Valley. When Terrance became acquainted with Clearwater’s mission to preserve and protect the Hudson River and its watershed, he saw the synergy, and generously offered his expertise toward creating a unique culinary event that will bring the Valley’s interest in clean water and clean food together to raise money for Clearwater. In his partnership with Clearwater, Terrance is bringing his passion, creativity and enthusiasm to promoting sustainability and locally sourced food.