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Chef Bryan Gregg

Chef Gregg

As a keen culinary mind and a crusader for local New Jersey food producers, Chef Bryan Gregg has made his mark on the food industry by bringing farmers and artisan producers to the forefront of his concepts along with his own unique cooking abilities.

 

Chef Gregg, a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts where he found the initial building blocks to harness his passion for the kitchen and turned it into a finely honed craft. While attending school he earned the opportunity to intern and work at some of the most prestigious and highly regarded restaurants in the city of Pittsburgh, among which were the famed Steelhead Grill at the Marriott and The Big Burrito Group. After school, Chef Gregg traveled east to the Tri-State Area where he sought to sharpen his already vast kitchen repertoire in the culinary mecca of the Northeast, New York City.

For the next twelve years his ventures would lead him to dive back and forth between kitchens and farms with some of the most highly regarded restaurants and chefs in the New York and New Jersey areas. To this he discovered and developed his focus for farm to fork methods, cooking techniques, and the associated ideology to which his passion truly lies. During this time period, Chef Gregg also had the chance to “stage” overseas at multiple Michelin-starred restaurants in both France and England. This experience only served to further his intrigue for what beautiful bounties can come from the country side. These experiences also lead him to solidify his commitment to the farm to fork mindset and his feelings towards head to tail cooking while still maintaining respect for the food he was given to work with.

 

In the most recent years, Chef Gregg has been on the front lines of bringing customers and foodies alike in New Jersey the freshest and most beautifully sourced ingredients possible. His determination in bringing farm to fork food to his guests was most recently evident when he became the Executive Chef at the newly renovated Ho-Ho-Kus Inn. There his ever changing farm to fork menu and style had become one of the most talked about restaurants in Bergen County and throughout Northern New Jersey. At Michael Anthony’s on the water front in Jersey City, New Jersey, Chef Gregg’s extreme eye for detail along with his “untraditional cooking techniques” set a dominant tone for the Newport Waterfront and brought him national recognition from the 2013 Best Chefs America.

 

At Escape, Chef Gregg’s new journey will culminate in the opening of multiple gastro locations in and around New Jersey in the coming years. With Zone 7 as his back bone for local goods and his true to form innovative style these gastro locations will focus on the areas seasonal local bounty and his desire to serve cutting edge food to the Jersey community at large.

 

Chef Gregg has been the Featured Chef at the prestigious James Beard House. He was recently named the Best Jersey Seafood Chef at the 2015 Jersey Seafood Challenge and as a result, represented the Garden State at the 2015 Great American Seafood Cook Off in New Orleans where he won the Seafood Showdown.