Brendan Connor

Whisk Gourmet

Brendan Connor, born and raised in Miami, Fl., 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 Hominy Grill's dishwasher where the Chef took him under his wing and taught him every station in the kitchen.

After washing dishes for about 6 months, Brendan started out as a prep cook learning various techniques for food preparation. He moved from station to station in the kitchen eventually became a manager while he was graduating from college with a degree in History.

Because he had such great experience in the kitchen, he was hired at a very popular Italian restaurant called Trattoria Piratella as the sous chef soon after graduation. 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 famous Charleston restaurant Anson's. Brendan created numerous specials served nightly at the restaurant. The cuisine at Anson's has been called American fusion, used only the freshest, local ingredients and afforded Brendan the experience of running the kitchen, learning food cost, and managing the staff.

Upon returning to Miami in 2006, Brendan decided to follow his dream, of owning his own restaurant. Whisk Gourmet Food & Catering started in a tiny 650 square foot space in Coral Gables on Le Jeune Road. Chef Brendan's food quickly became the talk of the town. After four years in the tiny space, Brendan moved his culinary talent to South Miami. The new location has been open since December 29th of 2010.

Brendan lives in Shenandoah with his wife Marilyn, their daughter Madison, and a new baby is on the way!

Learn More About Brendan Connor

What is your earliest memory involving food or wine?
Eating my Grandfather's bacon gravy and biscuits in their kitchen in Arizona. We use his gravy recipe for our fried chicken at Whisk.

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
Whisk has participated in the SOBEWFF a few times now. It is always so great to be a part of the event. The best memory of the festival is when Chef Brendan won the "Judges' Choice" award at the Burger Bash in 2012. It was our first year participating in the event!

If you could cook with anyone in the world, who would it be?
My Grandparents. Theda and Bill Berry.

I never leave home without my:
Cell phone