Executive Sous Chef
Growing up in the agriculture area of Western Pennsylvania, the son of a high school home economics teacher, Logan Brenneman spent a great deal of his youth gardening, canning, baking and cooking the bounty.
After working various positions in local restaurants while in high school, Logan set off for Indiana University for a degree in economic geography which spurred his interest in international culture and cuisine. Next up, a culinary degree from Art Institute of Pittsburgh, after which he has successful perfected his craft in various restaurants, country clubs and establishments that even grew virtually all of what they served on site.
Choosing now the event industry, Logan enjoys participating in a team environment focused on creating incredible experiences and happy clients, with a farm-to-table approach.