Natasha Pogrebinsky Email and Phone Number

Natasha Pogrebinsky has been dubbed “chef extraordinaire” (Michelin Guide, 2015), “mother of eastern European cuisine in America” (C&M, 2014), voted “Best Chef’s Tasting” (Village Voice, 2014), and has appeared in multiple TV shows.After 15 years of owning and running restaurants in NYC, Chef Natasha returned to her beloved hometown, Cleveland, to join the vastly creative and talented pool of chefs and culinary professionals. In early 2018 Pogrebinsky was chosen as one of the “Most Interesting People of 2018” (Cleveland Magazine), and now is at the helm of The South Side in Tremont.Building close relationships with farmers, local producers, and homegrown media outlets and of course the customers, is at the top of Chef’s priorities. Natasha’s culinary point of view has always been to promote the influences of Eastern Europe on mainstream culinary menus, and with that the sense of community, the belief that food should be simple and honest, of the highest quality, at the same time being revolutionary and spontaneous. A difficult balance to achieve, but one that drives trends, makes an impact, and most importantly leaves you feeling happy and full.Natasha Pogrebinsky is a master chef who has been praised by the New York Times, Michelin Guide, Village Voice, Wall Street Journal and many other publications. Chef Pogrebinsky has appeared as a guest and competitor chef on Chopped, Chopped Redemption, Beat Bobby Flay, Midnight Feast, and other cooking shows. Chef makes regular appearances on local TV including NBC and FOX. In a career spanning over 22 years, Pogrebinsky has been the owner and EC of the critically acclaimed Bear restaurant in New York City, a professor of culinary standards at Brooklyn College (CUNY, NYC), cooked in James Beard and Michelin rated and stared restaurants, and continues to consultant for kitchens and restaurants of various sizes. Key areas of experience and expertise:* Leading a large team of cooks, chefs and floor managers.* Recipe building, R&D, Innovative Menus* Administrative duties* Systems Management * Quality Control * Standards Management * Culinary Executive duties* Menu design * Budget Management * PNL* Cost Profit Analysis * ServSafe Certified * Safety and Sanitation Management * Risk Analysis * Planning and Projections * Revenu and Sales* Social Media & Website Design * Training, Hiring & Education * Scheduling* Purveyor Relations * Contracts* Scheduling, Staffing and HR* PR and TV appearances * FOH* Interior Design, Kitchen Design and Equipment * Ordering and Inventory Control