An executive chef for the past 33 years, Kevin M. Brennan CEC, AAC is currently the Executive Chef, Detroit Athletic Club, Detroit, Mich. He has been working in the private club field sharing his passion for culinary arts.
A graduate of the Schoolcraft College culinary program in 1976, Brennan is a certified executive chef with the American Culinary Federation (ACF) and has been inducted into the Academy of Chefs, American Culinary Federation. He has also studied with the Culinary Institute of America, Michigan State University and Oakland Community College.
Brennan began his career in 1979 as a sous chef at the Recess Club, later becoming executive chef. He then joined the Orchard Lake Country Club staff in 1987 as executive chef until he became the DAC’s executive chef in 1994.
At the DAC, Brennan’s team of 50 culinary and 32 stewarding staff members prepare seven million in food and beverage sales annually.
A member of the ACF’s Michigan Chefs d’Cuisine since 1984, Brennan has served on the Michigan Chefs board as president, vice president and treasurer. He has also been chairperson of the Apprenticeship Committee.
Competing in ACF certified culinary salons Brennan has won gold and silver medals with a Judges Special award. He was named chef of the year in 1989 and 1999. In 2013 he was awarded the ACF Central Region Dr. L.J. Minor Chef Professionalism award.
While at the DAC, Brennan and his team have received three “Achievement of Excellence Award” from the ACF in the past four years. The DAC hosted the 2012 Academy of Chefs dinner, where they served 120 chefs from throughout the country.
Brennan is a founding member of the Michigan Chefs Against Hunger group and has served on several national culinary commissions.
Besides his career and passion for motorcycles, Brennan also loves to spend time with his family, including his wife Margaret and children Kerry, Kevin and two grandsons.