Bio

A true “foodie” since he was a child, Gregg quickly learned to navigate the local culinary scene in his hometown of Cleveland, Ohio. By age sixteen, he was gaining relevant fine dining experience at the Sawyer Haus, Molinari’s, and Giovanni’s. After high school, Gregg attended the University of Massachusetts where he received a Bachelor of Science degree at the Isenberg School of Management, specializing in restaurant management. During his college years, Gregg worked as a line cook and eventually sous chef at Atlantis, an agriculturally sustainable establishment with an emphasis on fresh local ingredients.

In 2005, Gregg moved to NYC to attend the French Culinary Institute. During this time, he interned at The Hotel on Rivington under Kurt Guttenbruner, which quickly lead to a position as line cook. After graduating from FCI, Gregg has held top positions at Mario Batali’s Lupa, as well as Michelin-rated Perry Street. In 2007, Gregg studied and cooked in Barcelona, Spain where he spent endless days in the Boqueria (the famed Barcelona farmer’s market) refining his Mediterranean repertoire.

Gregg has since returned to NYC to work under the tutelage of Andy Nusser (formerly of Babbo) at the beloved Casa Mono. Gregg currently cooks bold Mediterranean flavors using modern techniques and local produce. Yum Yum.