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Eric Brenner’s culinary pursuit began at an early age working
in restaurants in St. Louis’ famous Italian neighborhood
known as “The Hill”. He found a love for the simplicity
of the bold flavors in Italian cuisine.
While fulfilling his collegiate studies in communications and
fine arts, he gained his first position as chef at the tender
age of 23. Four years later, Brenner decided to enroll in the
well-respected culinary program at Forest Park College in St.
Louis. To further expand his understanding and talents, he accepted
a two-year apprenticeship at the St. Louis Country Club, St. Louis’
oldest and most exclusive private club. Here, as Chef Tournant,
he honed his skills in classic French cuisine and the varied stations
of a fine dining kitchen brigade with large banquet capabilities.
In the following year, Brenner accepted two stages as Chef Garde
Manger at The Racquet Club-Ladue and as Banquet Chef for the Ritz-Carlton
St. Louis. Brenner focused this time on utilizing his artistic
flair in the presentation of large banquet platters, ice carving,
desserts, buffets, and mass food production in multi unit kitchens
while maximizing his organizational and leadership skills.
Another opportunity opened for Brenner when a member of the St.
Louis Country Club began interviewing chefs to open Truffles,
a Southern European style fine dining establishment. Landing the
Executive Sous Chef position, Brenner worked with the chef, a
native of Italy, and a general manager from France, continuing
the affair with some of the truest Italian and French cuisine
offered. This was his first of many collaborations in kitchen
design.
After a year with Truffles, Brenner decided to embark on the
opening of “Z” as the Executive Chef/General Manager
in November 2000. The restaurant quickly gained glowing reviews
for the culmination of fine dining in an eclectic nightclub atmosphere.
Brenner was claimed in the River Front Times as an "up and
coming new chef” and in a review the St. Louis Post Dispatch
wrote, “The tastes and textures of Z’s food are spectacular”.
After “Z”, The Bistro at Grand Center and Chez Leon
had given Brenner two backdrops to further his reputation as one
of St. Louis’ most watched general manager/chefs. Both positions
required the remodel of kitchens and reworking of menu, staff,
service, marketing, and accounting. The local press continued
to bestow accolades and kudos on this aspiring culinarian. The
St. Louis Magazine chose his desserts as “the best of the
best” and Sauce Magazine said Brenner is “…renowned
for his delicate perfection…” A mention in Bon Appetit
magazine, citing Chez Leon as St. Louis’ best neighborhood
restaurant, brought his accomplishments to national attention.
The Food Network taped their ‘Best of…” series
featuring favorite Prix FIxe restaurants. Chez Leon has been named
the best French restaurants in St. Louis by the Riverfront Times,
St. Louis Post Dispatch, and Sauce Magazine since his tenure began
in 2002.
New Years Eve 2003 began an exciting new chapter for Eric as
he opened MOXY Contemporary Bistro bringing all his education
and experience to full fruition. Moxy, just next door to Chez
Leon, quickly became the jewel of the CWE. MOXY was voted
Best New Restaurant by the RFT and St. Louis Magazine for 2004
and Chef Brenner was named Chef of the Year in Sauce Magazine.
The sexy, cool interior design of the little bistro with three
floors of dining received as much attention as the cuisine.
This success brought a new outlet for his creative experience as he began consulting for new businesses such as Kaldi’s Coffeehouses throughout Missouri and Club Exo. He works with equipment design companies to layout new kitchens such as Araka and Lucas Park Grille. And has applied his expertise in helping already thriving businesses grow with new menu concepts and complete kitchen design at Molly’s in Soulard and Subzero Vodka Bar. His extensive work with the Isle of Capri Casinos includes collaboration in kitchen design, menu development, bar design, overall restaurant theme, staff training, purchasing guidelines, efficient use of space and budgets, and many other industry specific skills. In 2010, a partnership with Robust Catering offers his lively cuisine for special event needs.
Chef Brenner is an active member of the American Culinary Federation and is a certified chef. Eric’s most recent accolades named him Chef of the Year in 2008 and named Top Chef for St. Louis in Alive Magazine.
Chef Brenner has participated in numerous culinary competitions, benefits, guest chef appearances, and live cooking demonstrations
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