Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Early in his career, he staged at Michelin-starred restaurants in France and England. From there, he continued to hone his culinary skills at some of the most highly regarded restaurants, and with acclaimed chefs, in New York and New Jersey.

Chef Gregg, whose résumé features Escape Montclair, his award-winning southern fine cuisine restaurant, Executive Chef responsibilities at Café Chameleon, Ho-Ho-Kus Inn and Michael Anthony’s in New Jersey, and key culinary consulting projects, is a crusader for local New Jersey food producers.

Chef Gregg is the Executive Chef of Blue Morel Restaurant & Bar in Morristown, New Jersey. At Blue Morel, his Modern American menu features inventive dishes showcasing pristine local ingredients. Blue Morel, located in the Westin Governor Morris Hotel in Morris County, offers an elegant setting with an exceptional beverage program.

The serial entrepreneur is the founder of Think Local Foods, a leading restaurant consulting firm that formulates groundbreaking strategies and drives concepts to help clients enjoy enhanced bottom-line profits.

The award-winning Chef has been a repeat Featured Chef at the prestigious James Beard House. He was named 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.