Talia Brennan

Talia Brennan has a diverse and extensive work experience in the culinary industry. Talia is currently the Culinary R&D Lead at Kalorik USA, where they work collaboratively with various departments to provide culinary insights, develop recipes, and create product specifications for a wide range of culinary products. Talia has developed over 100 recipes and written six cookbooks for Kalorik.

Prior to their current role, Talia served as the Head Chef at TABL Chef Services, where they showcased their culinary expertise. Talia also worked as a Sous Chef at Blackhouse Hospitality Group's LSXO, a Michelin Bib-Gourmand recognized restaurant specializing in authentic Vietnamese cuisine.

Talia has experience in kitchen management as the Kitchen Manager at Sodexo, where they oversaw processes and staff in a high-volume kitchen. Talia also worked as a Sous Chef at KYU Miami, a James Beard-nominated Best New Restaurant. During their time there, they trained in international cooking styles and techniques, focusing on sustainable methods and local sourcing.

In addition to their restaurant experience, Talia has worked in other culinary roles. Talia served as a Sous Chef and Recipe Developer at Zak The Baker, where they developed recipes and programs focused on fermentation and preservation. Talia also worked as a Culinary Specialist at Williams-Sonoma, Inc., educating customers about new foods and demonstrating cooking techniques.

Early in their career, Talia gained valuable experience as a Culinary Arts Intern at Global Gourmet Catering, rotating through various catering departments. Talia also worked as a Marketing Intern at Adrienne Arsht Center for the Performing Arts, assisting with promotions and managing social media platforms.

Talia's passion for the culinary arts began during their time at Florida International University, where they served as a Student Associate Program Apprentice for the Food Network's South Beach Wine & Food Festival. In this role, they recruited and trained volunteers, coordinated internships, and assisted with event management.

Overall, Talia's work experience showcases their expertise in recipe development, kitchen management, and culinary innovation across a variety of culinary settings.

Talia Brennan attended Miami Dade College from 2008 to 2010, where they obtained an Associate of Arts (AA) degree in Hospitality Management. Talia then went on to Florida International University from 2011 to 2013, where they completed their Bachelor of Arts (BA) degree in Hospitality and Tourism Management. After that, they enrolled at Johnson & Wales University from 2013 to 2014, where they obtained an Associate of Science (AS) degree in Culinary Arts/Chef Training. Talia Brennan also has an additional certification called TAPS, although the details regarding the institution, month, and year of obtaining it are not provided.