Brenden Crocker

Executive Chef

After graduating from Johnson & Wales, Brenden moved to New Orleans and cooked at both an oyster house and a bistro to begin earning his culinary stripes. After three years of shucking oysters, he moved back to the North Shore with a role at Au Beaujolais in Gloucester. Brenden earned his first Executive Chef position at the age of 23 at the Wild Horse Cafe in Beverly. He bought the restaurant just three years later. He has owned three additional restaurants over the years, (Wenham Tea House, Wenham / Black Arrow, Manchester-by-the-Sea / The Old Spot, Salem) as well as holding other chef positions around the local area, and operating a personal chef service business for healthy, nutritionally dense prepared meals that were delivered curbside to his clients. Throughout his career, one thing remains constant, he loves culinary challenges. Taking on a beloved high tea service at the Tea House was attractive, offered him a chance to expand his skills even more, and allowed him to put a modern touch on traditional tea. (Look for Brenden�s �High Tea� experience here at Salem Country Club this coming year.) Brenden has a passion for creating beautiful plates that have incredible flavor. He tends not to use over-the-top, trendy in the moment ingredients. He finds that the best dishes are mainly the ones made with a few well sourced and thoughtful elements. In keeping things simple, food remains the focus. Brenden has been resourceful and successful in all his culinary roles. From pub to bistro, comfort food to farm-to� table, catering, high tea, brunch, events, and more. Brenden has attracted a large following and continually receives positive praise and recognition for his food. Brenden is well-rounded, organized, creative, and most importantly, always open to learning new things. Brenden�s skills and talents will most assuredly be an asset to Salem Country Club.