“A wunderkind in the restaurant business”
—The Wall Street Journal
As a child, Greg Grossman took to the kitchen like a moth to flame, conjuring up special “candlelight dinners” for his parents and dictating produce selection at the grocery store. At thirteen, he began catering events in the Hamptons (and it was hardly kid fare—his first gig featured salmon gravlax with shiso crème fraîche). By the end of that summer, he calculated for the New York Post that he had prepared seventy-five pounds of scallops, thirty pounds of salmon, and two hundred micro-green salads for parties, fundraisers, and art gallery openings. He darted between industry events and catering jobs throughout his teens, and in recent summers, he has served as the executive chef at two different restaurants in the Hamptons. The twenty-year-old chef is now involved with Kettlebell Kitchen, a Paleo food delivery service, and is working on launching two new restaurants in Manhattan.
Wall Street Journal – “Georgica Chef Greg Grossman, All of 19, Stirs the Pot of the Hamptons Cuisine Scene ,” June 17, 2014
New York Post – “SMALL FRY,” August 27, 2008
New York Post – “Young Chef Greg Grossman,” November 30, 1999
Today – “14-year-old chef shares BBQ pork belly recipe,” July 2, 2009