20 Quincy St. Cambridge, MA 02138

Tel: 617 495 5758 | Fax: 617 496 8754

Email: hfc@harvard.edu

About Michael

Michael Brentana has brought a new level of culinary expertise to the Faculty Club. His job is one that challenges the most professional of chefs: he is responsible for three large dining rooms, an informal dining room, all private dining, the popular Conservatory, and a large Sunday Brunch.

Growing up in the rich Michigan farm belt, he was surrounded by fresh produce from three family farms and learned to cook by watching his talented mother. His unusual gifts were recognized at an early age and he went to the Grand Rapids Culinary School.

His abilities were sharpened greatly when he began working with the renowned French chef, Jean Banchet. Under this culinary luminary, Michael learned classic French technique and honed his skills for creating his signature complex sauces.

After a tenure at Peter-Island in the Virgin Islands, Michael accepted a call to join the staff at the historic Adolphus Hotel in Dallas. There, as Executive Sous Chef, he was involved in the supervision of the famous French Room as well as the hotel's three restaurants and banquets service.

Coming to the Faculty Club as Executive Chef in 2000, Michael has embarked on one challenge after another. He strives for perfection in every dish that he creates. Under his direction, the Faculty Club has become one of the best places to dine in the greater Boston area.