If Christian Pendleton, the General Manager of Brennan's, seems to have a well developed air of order, ability, and discipline, he comes by it honestly: a military child, he spent most of his childhood in Korea, Turkey, and on stateside bases. Graduating from military academy, he joined the Army and served with the elite 1st Ranger Battalion in Special Operations, a community that enforced the importance of details -- in drills such as jumping out of airplanes and fast-roping out of helicopters. "There is probably not a better learning ground, teaching facility, or leadership opportunity than the military," he points out. That said, he must admit that the fine dining field is not so far behind.
Leaving the Army with the rank of sergeant, Pendleton entered the hospitality industry, where his finely honed military skills and a degree in Business Management ensured that he progressed steadily up the ranks. His first fine dining service experience was at IndeBleu in Washington, DC, whose GM, Jay Coldren, had come from the famed Inn at Little Washington; in his first opportunity in restaurant management, Pendleton made his way from captain to director of service. After a few years, he was approached by Per Se, in New York, and leapt at the chance to work for the renowned Thomas Keller. Duty to family, however, meant returning to the Washington area to care for his ailing mother; when she recovered, he teamed up with chef Barton Seaver as opening GM of Hook, in Georgetown. "Barton was such an important mentor," says Pendleton. "He taught me about being a good steward of the planet, and how organic sustainability plays into the guest experience." Pendleton then spent a year in Florida helping friends to open a large and complex property, before returning to DC.
It was then that he began working with Ashok Bajaj, the legendary Washington restaurateur whose Knightsbridge Restaurant Group includes some of the most notable and popular tables in DC. Pendleton opened the acclaimed Bibiana, serving as its GM for two years; then as Group General Manager of the Knightsbridge Restaurant Group for over three years, he oversaw various re-modelings and openings, perfecting his management technique under the guidance of a master. "Ashok is always nominated Restaurateur of the Year, and wins the title as often as is decently possible," notes his protégé, adding, "He's an inspiration to his staff, myself included, even now."
Pendleton received a call from New Orleans. "I loved my work, but anyone in this industry with any ambition would recognize the unique opportunity to be on the opening team of Brennan’s – it is an offer that does not come every day so I threw my hat right in ring," he recalls. From that moment, everything was fast and furious, with every day-off in Washington spent in New Orleans. "Ralph Brennan has a phenomenal reputation as a great restaurateur, and has surrounded himself with an amazing team. It's an exciting honor to be a part of it, and a start of a new era for Brennan's," says Pendleton.
His prior exposure to New Orleans consisted of a few brief tourist visits was no impediment. In fact, coming in at the re-birth of an iconic institution, he sees his broad perspective as an 'outsider' as a distinct advantage, sharing in the reverence for Brennan's, without being blinded by its reputation. His perspective is enhanced with the laissez-faire attitude streaming in from the locals who, in turn, have an infectious effect on his uniformed character. His seasoned perfection is the foundation, but his overwhelmingly optimistic and congenial attitude finds a place in his every word. "This establishment has a special place in the hearts of the people here. They're so enthralled by the sincere care of the restoration, and by the respect that Chef Slade Rushing shows for the familiar favorites on his new menu." That, he says, is the challenge: "We have an amazing institution, served by a wonderfully talented team, and maintaining the status quo is not good enough. As we honor the history of Brennan's, we'll have to bring it forward, always striving to impress and delight our patrons, whether they've come from across the globe or right here in our backyard. My ambition for Brennan's is that it be the very best restaurant -- not just in the city, but in the country."
Under Christian’s leadership, Brennan’s has earned a plethora of local, regional and national awards and recognition. Highlights include “Restaurant of the Year” – New Orleans Magazine; Top 50 “Best Restaurants in the World” – Condé Nast Traveler; “South’s Top 10 Restaurants” – Southern Living Magazine; “#1 Best Place for Brunch in New Orleans” – Eater.com; Two Awards of Excellence” from Wine Spectator Magazine; and four “Best Chef South Finalist Awards” for Brennan’s Chef Slade Rushing from the James Beard Foundation.
Meanwhile, Pendleton has fallen head-over-heels with his newly adopted city, raring to experience all the traditions, rituals, seasons, and celebrations for which it is known. What completed his journey is having his wife, two step sons (one whom attended LSU), and toddler daughter experiencing the evolution of his career with him in New Orleans.
Pendleton speaks glowingly of the opportunities he's had to learn from great mentors, and hopes that one day, others may think of him with the same regard. He especially treasures the advice he received from Ella Brennan, the restaurant's very first GM in 1955, whom he spent some precious moments with at the grand re-opening. "I asked her what the keys were to making Brennan's great," he recalls. "She said, 'Hospitality is the only word that matters. Everything else follows.' That might sound simple, but she delivered that single sentence with such care and love. She had given me the key." Rest assured that Pendleton will take it to heart.
