Greg Grossman is a true rising talent in the culinary world, at just 15 years old. Passionate about food from an early age, he found himself sneaking into restaurant kitchens to watch the chefs cook. At a mere 8 years old, he ended up washing dishes and busing tables in a small restaurant where he lived, to learn about food and only one year later he was asked to work the line as a cook.
Through a chef at his old school (The Ross School) Greg was introduced to the book and works of Ferran Adria (elbulli) when he was 9 years old. This sparked his interest in the culinary arts. When only 10 years old, Greg started catering work in the Hamptons and working with chefs in multiple capacities, while simultaneously attending school. When Greg was 12, the New York Post published a surprise story on Greg and his passion for cooking. The story sparked interest in the media and culinary industry and within months Greg started working with a team of chefs that work together to execute unique event concepts. Since then, Greg has appeared on such shows as NBC’s “The Today Show” and Fox News’ “Your World with Neil Cavuto”. Greg was also recently honored with the first ever Martha Stewart Scholar Award in 2009.
“Being young and trying to figure out how to get the training is a constant challenge. How to put the resources together to grow and learn within the industry, while being young and trying to progress as best as I could. It was always very important to me that I keep the respect of the amazing people in the restaurant and food service industry, while trying to learn from them and find a platform to continue to grow for years to come”.
Currently, Greg, fellow cooks, chefs, and industry professionals are working with a base of charitable organizations that help feed the hungry, as well as providing nutrition to people in need around the world. Veggie U is an amazing charitable effort that not only involves education of young children about farming, agriculture and the knowledge of sustainable, organic and seasonal vegetables, but teaches them about the science behind their production. Their organic vegetable setups are in over 4,000 public school classrooms around the US, and it is truly an amazing project. Lee Jones and his family not only work to support a family farm and supply their customers amazing product, but also take the time to give back and help educate the kids of America, which is why we are in such support of Veggie U.
Recently, Greg has worked with multiple event productions, the driving idea behind this is that food can be an interactive medium, and further can be seamlessly integrated with other forms of art to create a truly unique experience. As such, they are looking to draw culinary inspiration from mediums as diverse as music, art and fashion, etc. The goal is to seamlessly integrate the food and beverage with the spirit of the material in ways that are thought-provoking, intellectually satisfying, and most importantly fun, all while aligning with philanthropic causes that are prominent in both involved industries. Currently, Greg is working with a Michelin Starred Thai chef in New York City on opening team in his new, innovative restaurant. Greg resides with his Mom, Terre and Father, Ed in New York.
Warm Clery Root " Burrata", Flavors of Licorice, Tomato Tutti
