Bryan Gregg Email and Phone Number

FounderOwner of leading restaurant consulting firm that formulates groundbreaking strategies and drives concepts that help clients enjoy enhanced bottom-line profits. Culinary Consultant (October 2017 - Present)Focused on consultancy business full-time, with a recent engagement to reinvigorate the culinary program at Orama in Edgewater, New Jersey. Hosting private wine dinners and volunteering at charity events.Executive Chef – Tastes by Bryan Gregg, West Orange, NJ & Brooklyn, NY (Aug 2016 - Oct 2017)Executive Chef tasked with the operation activities of a multi-location small bites dining experience.Executive Chef/Owner – Escape, Montclair NJ (April 2013 - Oct 2016)Executive Chef/Owner of award-winning farm-to-table restaurant serving new American, locally-sourced food. Responsible for all facets of restaurant opening: funding, interior and kitchen design, recruiting staff, PR and social media promotion.

In charge of the culinary program at Hudson River waterfront restaurant located at the Newport yacht club focused on local sustainable foods and nose-to-tail philosophy. * Local Food Sourcing – on the forefront of locavore movement. Sourced the highest quality foods from foragers and local farmers. Seasonal menu changed often depending on the freshest ingredients at local farms and at the docks.

Headed the culinary program at historic New American restaurant focused on sustainable foods and seasonal menus. * Special Events Planning – corporate events planning, on/off premise catering, wine dinners and chef’s tastings.* Staff Development - oversaw staff of 23 along with a sous chef and a pastry chef. Personally responsible for the training of line cooks and for developing their palates and skills necessary to prepare the ever-changing menu.

Opening chef at creative, New American restaurant using locally-farmed ingredients and top quality meat, poultry and fish.* Menu Concept Development – conceptualized food concept for new restaurant. Accountable for creating new bi-seasonal menus that focused on natural ingredients. Charge with monthly beer/wine dinners, weekly tasting menus. * Staff Recruitment & Development - proficient at staffing for a new restaurant. Personally responsible for hands-on training to make staff more proficient in all aspects of cooking from homemade pasta to breads and charcuteries.* Wine List Development - created a vast wine list aimed to pair well with the menus.

Spearheaded culinary activities at innovative, upscale European Country restaurant that incorporated the finest local and imported products to create a simple yet elegant style of food.

Oversaw all aspects of culinary program at eclectic, innovative and upscale dining establishment. Accountable for staff training/mentoring, ordering and inventory along with frequent menu changes to reflect the season.

Responsible for overseeing the kitchen and front of house for upscale, French / Mediterranean, bistro-like restaurant. Accountable for butchering, ordering/inventory and training staff regarding taste and food quality.