Our very own Culinary Chef, Brenden McNeil, was born and raised in Sanford, Florida. He began washing dishes and slowly moved up, mastering each station within the kitchen. While working under Chef Edgar Cruz, Chef Brenden quickly gained French and Dominican fusion knowledge and techniques.

At Kres Chophouse, Chef Brenden started working in the Pantry Station and worked his way up to the Garde Manger. After earning his way, Brenden took over as the Morning Sous Chef.
Now as the Executive Sous Chef, Chef Brenden maintains relations with sales reps to keep the highest food quality on the menu.

Chef Brenden’s inspirations remain with his daughter and wife, which keeps him motivated, but when asked what he enjoys most about Kres, Chef states, “The overall atmosphere between the dining room and the kitchen is unlike any place I’ve ever worked!”.

Chef Brenden aims to continue working well in tandem with Chef Mary, ensuring perfection consistently leaves the kitchen.