Owner & Executive Chef
Originally from St. Louis, Brenner’s culinary pursuit began at an early age working in restaurants in St. Louis’ famous Italian neighborhood, The Hill.
While fulfilling his collegiate studies, Brenner gained his first position as Chef at the 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.
Brenner then worked as Chef Garde Manger at The Racquet Club-Ladue and as Banquet Chef for the Ritz-Carlton St. Louis where he focused on using his artistic flair in the presentation of large banquet platters, ice carvings, desserts, buffets and mass food production in multi-unit kitchens.
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.
After a year with Truffles, Brenner embarked on the opening of “Z” as the Executive Chef/General Manager in the fall of 2000. The restaurant quickly gained glowing reviews for the culmination of fine dining in an eclectic nightclub atmosphere. After a few years at the helm of Chez Leon where Chef Eric received multiple accolades for Best French Restaurant, Brenner opened his first business as chef/owner of MOXY Contemporary Bistro bringing his education and experience to full fruition.
Brenner has been acclaimed in the River Front Times as an “up and coming new chef” and “Best Chef” in the St. Louis Post Dispatch. Additionally, Brenner has been featured in St. Louis Magazine, Bon Appetit magazine, was recognized as “Chef of the Year” in Sauce Magazine and has been nationally recognized for his win in the Food Network’s 2014 season of Guy’s Grocery Games.
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 the Isle of Capri Casinos with 17 properties throughout the country. He also created “Bold-Organics”, a healthy product line distributed in thousands of grocery stores nationwide. Brenner has supported various restaurants across the country by creating culture, implementing intelligent kitchen designs, providing accounting support, leading culinary and service training and developing menus to provide sustainable market share and profits.
Brenner has since opened Red Gravy in January of 2016 as the Owner and Executive Chef, where he is currently overseeing staff training, creating the culinary direction of the menu, locally sourcing food and supplies and developing an impeccable customer service experience in the heart of downtown Colorado Springs.
Open Daily: 11am - 8pm