Executive 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. He then continued to hone his culinary skills at some of the most highly-regarded restaurants, and with world class chefs, in New York and New Jersey.
Chef Gregg, whose résumé features Escape Montclair, his southern fine cuisine restaurant, and Executive Chef responsibilities at Ho-Ho-Kus Inn and Michael Anthony’s in New Jersey, is a crusader for local New Jersey food producers.
Chef Gregg is the Executive Chef of Orama in Edgewater, New Jersey. At Orama, his New American menu features inventive dishes showcasing pristine local ingredients. Orama, situated on the banks of the Hudson River, offers an elegant setting with exceptional Manhattan views.
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.