Chef Bryan Gregg

Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Early in his career, Chef Gregg honed his skills at some of the most highly-regarded restaurants and with world-class chefs in New York and New Jersey.

The crusader for local New Jersey food producers then had a chance to stage at multiple Michelin-starred restaurants in France and England. These experiences led him to solidify his commitment to nose-to-tail cooking while still maintaining respect for the food he is given to work with.

Chef Gregg is the founder of Think Local Foods, a leading restaurant consulting firm that formulates ground-breaking strategies and drives concepts that help clients enjoy enhanced bottom-line profits. Gregg, whose résumé features Escape Montclair, his southern fine cuisine farm-to-table restaurant, and Executive Chef responsibilities at Ho-Ho-Kus Inn and Michael Anthony’s in New Jersey.

In his newest concept, Tastes by Bryan Gregg, the busy entrepreneur takes on small plates dining with dishes featuring pristine ingredients, evolving with the seasons. The first location of Tastes by Bryan Gregg opened in West Orange, NJ in September 2016.

Chef Gregg has been the Featured Chef at the prestigious James Beard House multiple times. He was named the 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.