Philippe Breneman, Executive Chef
Santa Cruz Dream Inn and Aquarius Restaurant

Philippe Breneman is the executive chef at the completely redesigned and renovated Santa Cruz Dream Inn as well as Aquarius, the hotel's signature waterfront restaurant.  Breneman has enjoyed notable acclaim during his still young career as a chef, earning accolades for his innovative seasonal menus, unstinting commitment to the highest standards of quality, and innate talent for creating memorable experiences for guests. 

Most recently, Breneman served as interim executive chef at the Ventana Inn and Spa in Big Sur, where he oversaw the design of menus and the opening of the Ventana Bistro as well as in-room dining and banquets.  He joined the resort following a successful tenure as executive chef at Paragon Restaurant in San Jose, where he was touted as one of the "Top Chefs of Silicon Valley" by Gentry Magazine as well as "Top 5 Chefs under 35" by Wave magazine.  Prior to that, Breneman led the opening team at Ling Chow in Carmel as executive chef.

Breneman's rapid rise in the culinary world can be traced to several key tenets he has brought to each of his assignments:  masterful technique; meticulous attention to detail; insistence on fresh, quality ingredients; a consistent and effective management style; and a talent for merging the casual dining experience with the highest standards of taste and presentation.

Breneman became interested in cooking while completing his education at Creighton University in Omaha.  Intrigued by the restaurant industry, he began working as a line cook in a professional kitchen to support himself.  He discovered a passion for cooking and joined Paragon Restaurants shortly after graduating with a bachelor's degree in finance, becoming sous chef, and later executive chef, at the restaurant’s San Jose outpost. 

The California native currently resides in Los Gatos, California.