Executive Chef - Michael Anthony's
Top Chefs & Brews Reception, Friday June 22, 2012
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.
In early 2012, Michael Anthony’s welcomed Chef Bryan Gregg to the helm of its culinary team where he found a perfect home to champion his farm to table cooking elements as well as his dynamic esoteric cooking techniques. 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 Marriot and The Big Burrito Group. After school, Chef Gregg traveled north 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, Bryan 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.
Now at Michael Anthony’s on the water front in Jersey City, New Jersey, Chef Bryan Gregg’s extreme eye for detail along with his "untraditional cooking techniques" has already set a dominant tone for the Newport Waterfront. His modernized menus and fresh-faced culinary team have already begun to gain an ear across the Hudson. Chef Gregg’s dedication and enthusiasm transcends to the entire Michael Anthony’s team and each guest who walks through our doors.