Adam McCloskey is the President/Owner of Peppercorns Catering.  Raised in upstate New York, Adam started catering at the young age of 17 in Saratoga Springs, NY.  After moving to Florida in 1991, Adam began his career with Marriott International.  His qualifications include over 28 years of experience in the catering & food and beverage business.  He has opened over 30 new hotels for Marriott International. Currently the Senior Operations Director of Food and Beverage for the Charlotte City Center Marriott, he brings vast experience and knowledge to Peppercorns and strives to provide excellent food and service.


Adam has worked with Peppercorns Catering for the past 8 years while it was under different ownership.   The opportunity to purchase the company became a reality in 2014.  His expertise and experience provided a flawless transition and his high energy and hands on approach is quickly raising Peppercorns to the next level!

Adam has been married for over 20 years to his wife and business partner, Mary.  They have 2 teenage children and currently reside in Waxhaw, NC where you will find him enjoying time with his family and golfing in his free time.  He enjoys watching Nascar, golf and football.  


Our Staff

Mary McCloskey, Owner/Partner of Peppercorns Catering has long been a supporter of her husband's catering ventures.  Excited to finally be a part of the catering business as an Owner.  Mary brings her 20 years of experience and expertise in the area of Sales, Customer Service and Client Management to Peppercorns.  Mary is currently a Licensed Realtor in North and South Carolina and has been working with the Allen Tate Company for the past 18 years.  "Being successful in a business which relies heavily on repeat business and personal referrals has taught me many things which can be used in any business - communication and follow up is key to impeccable customer service, stay relevant and reinvent yourself often, strive for excellence and most of all, focus on your client's needs and everything else will fall into place.  Adam and I are looking forward to catering your event in the near future!"     

Originally from Ohio, Executive Chef Matt Brennan comes from a family of restaurateurs and chefs. His passion for the culinary arts ignited early under the influence of award-winning Chef Steven Taylor who recognized his talent and trained him in his kitchen while in high school. He began his culinary career at the world-renowned Culinary Institute of America in Hyde Park, New York where he excelled and graduated with top honours.

Brennan’s ambition to learn from the best chefs led him to seize an opportunity to work under celebrated international Chef Jean Robert DeCavel at North America’s longest running Mobil Five Star restaurant Le Maisonette. Soon after, he was drawn to Charlotte, North Carolina’s economic boom and burgeoning fine-dining scene and began running the kitchens of upscale restaurants such as Toscana, Luce and Ruth’s Chris Steak House. When not in the kitchen, Brennan enjoys traveling with his wife Lena and exploring the outdoors

Executive Chef William Brown's career in restaurants started at the young age of fourteen working at an Italian restaurant as a dishwasher in his hometown of Vermilion, OH.  He quickly moved up to a line cook and made the decision to enroll in the culinary arts program at EHOVE, a trade High School.  It was at EHOVE that William was able to foster his love of cooking and build a solid foundation of culinary skills.  As a teenage he won numerous culinary competitions and started to form a name for himself. He relocated to Charlotte, NC to attended Johnson and Wales University where he earned an Associate’s Degree in Culinary Arts. After college he joined the staff at Savannah Red, the restaurant in the Marriott City Center hotel.  He was quickly promoted to Chef da Cuisine.  In this new role he created Five Star menus focused on local southern cuisine.  He is currently the Sous Chef, overseeing a five-outlet operation for the Marriott.

When asked, what is his favorite dish to cook? William will always reply, " What ever makes the client happy." And with that philosophy he fits in great with the team at Peppercorn Catering.