Staff: Executive Chef: Bryan Gregg
Bryan Gregg is a graduate of the Pennsylvania Institute of Culinary Arts, and the former Executive Chef of The Embankment in Jersey City, Domaine Laurino in Berkeley Heights, and Papillon 25 in South Orange. He has traveled throughout France, Italy and Spain to further fine-tune his culinary philosophy. Gregg is passionate about “Jersey-Fresh” ingredients and believes in using “the best ingredients, prepared in the simplest style.”
