CHEF TERRANCE BRENNAN

restaurateur, consultant and entrepreneur

in Honor of

Patsy Haws

retired HMA Board Member

New York Chef, Terrance Brennan will curate a special menu for the evening prepared by

Huntsville Museum of Art patron Chef James Boyce.

SOLD OUT

Due to the overwhelming response from so many sponsors, Voices of Our Times with Chef Terrance Brennan is sold out. However, you are welcome to honor HMA retired Board Member, Patsy Haws by sponsoring a featured painting in our American Art galleries. Your sponsorship will help fund the display and promotion of these magnificent works of art.

Chef Terrance Brennan is a distinguished chef, restaurateur, consultant, and entrepreneur with a culinary career spanning over forty years. From an early age, Chef Brennan knew his calling was in the kitchen, beginning his journey at just thirteen in his family’s restaurant in Virginia. Over the decades, he has become one of America’s most imaginative and celebrated chefs, earning numerous awards and accolades for his contributions to the culinary world.

Chef Brennan is the Chef/CEO of Brennan Group Consulting and Brennan Group Hospitality, where he has launched several critically acclaimed restaurants and products. His culinary journey includes working in various prestigious positions across Virginia, Washington, DC, and New York, where he honed his craft at the legendary Le Cirque restaurant. His two-and-a-half years at Le Cirque, where he rose to the rank of Sous Chef, were formative, an experience he fondly refers to as “Haute Cuisine Boot Camp.”

Award-winning Chef Boyce Boyce. Owner of Cotton Row, Commerce Kitchen and Grille On Main.

Seeking to refine his skills further, Chef Brennan embarked on a self-imposed apprenticeship in Europe, training in Michelin-starred kitchens such as Taillevent, La Tour d’Argent, Les Crayeres, La Gavroche, Gualtiero Marchesi, and Locanda dell’Angelo. His time under Chef Roger Verge at Le Moulin de Mougins in the south of France was particularly influential, sparking the emergence of his unique culinary style, inspired by the region’s “cuisine of the sun.”

In 1993, Chef Brennan returned to the United States to open his first restaurant, Picholine, in New York City. The French-Mediterranean restaurant quickly became a dining landmark, earning three stars from The New York Times, four stars from New York Magazine, and two Michelin stars. Picholine’s legendary cheese cart, featuring over forty artisanal cheeses, helped solidify its reputation, leading to a James Beard nomination for Outstanding Restaurant. Picholine thrived for nearly a quarter-century, a rare achievement in the American restaurant scene.

Chef Brennan’s passion for artisanal cheeses led to the opening of Artisanal, a bistro-fromagerie-wine bar, in 2001. Artisanal became the first restaurant in the U.S. to feature cheese caves, offering a true homage to fine cheeses and French bistro fare. In 2003, Chef Brennan expanded this vision with The Artisanal Premium Cheese Center, a pioneering 10,000 square-foot facility dedicated to the selection, maturation, and distribution of the world’s finest artisanal cheeses. This venture served top hotels, restaurants, and consumers nationwide and offered cheese and wine classes to the public.

Chef Brennan’s entrepreneurial spirit continued with the founding of Brennan Group Consulting in 2013 and Brennan Group Hospitality in 2015, both providing comprehensive

services in the restaurant, food, beverage, and hospitality industries. His most recent project involves operating the Food & Beverage department at the University Club.

A popular figure in the culinary world, Chef Brennan has appeared on numerous television shows, including NBC Today Show, PBS, The Food Network, Martha Stewart Living Television, Anthony Bourdain: No Reservations, Beat Bobby Flay, CBS Morning News, CBS The Early Show, and Live with Regis and Kelly. He is also the author of Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005).

In addition to his culinary achievements, Chef Brennan holds the Guinness World Record for the “World’s Largest Fondue,” a one-ton creation served on the Today Show, which provided 5,000 meals for the charity City Harvest.

Chef Brennan is deeply committed to giving back and supports various charities, including Share Our Strength, City Harvest, and Meals on Wheels. He is also a board member of Common Ground Farm, a nonprofit farm dedicated to food justice and education for all.

Patsy Haws
retired HMA Board Member

For 36 years, Patsy Haws served on the HMA Board, and during her tenure, she gave an incredible  amount of time and support to an institution she is passionate about.

A longtime resident of Huntsville, Pasty Haws was instrumental in building the Huntsville Museum of Art in Big Spring Park. She worked tirelessly with the architect, builder, and fundraising committee to establish a fine arts institution. The result of her passion and vision is what we all enjoy today.

Thank You Sponsors!

Lyn and Gil Aust

Boyce Restaurant Concepts

Dr. and Mrs. Meyer Dworsky

Susie and Bill Johnston

Pennie and Tom Keene

Betsy and Peter Lowe

Lucinda and Marshall Schreeder

Patsy and John Shields

Peter B. Barber

Deloain

Joyce Griffin 

Christopher J. Madkour

106 Jefferson, Curio by Hilton

Susan and Bill Sullins