Brendan was born in Adelaide but grew up in the Riverland after moving there at a young age. Beginning his career at Rendezvous House in Angaston as a dishie and then later being offered an apprenticeship, Brendan’s time at Windy Point started out as a dinner guest, specifically eating the signature Spencer Gulf King Prawn on a snapper and pecorino crêpe. And so it was, after stating that one day he would work at a restaurant like that, he joined the team, completing his apprenticeship at Windy Point in 2011 and now as our Restaurant Head Chef. In his spare time Brendan loves to do what his grandmother did: pickling, smoking and foraging foods for new creations. And of course, discovering new unique craft beers.