Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Recently the featured chef at the James Beard House in Manhattan, Gregg honed his skills at some of the most highly-regarded restaurants and with world-class chefs in New York and New Jersey early in his career.
The crusader for local New Jersey food producers 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 works with. With a résumé featuring Ho-Ho-Kus Inn & Tavern and Michael Anthony’s as previous employers, Gregg brings southern fine cuisine to Montclair at his farm-to-table restaurant, Escape.