Chef Gregory G Webb~my professional autobiography Beginning my professional culinary life as a line cook in Washington, D.C., I have spent the last 20 plus years working in the finest kitchens of New York City, New Orleans, Houston, and Mexico City.I have worked in kitchens of all sorts continuously from the age of 15; privately owned independents, multi-unit corporate outfits, casinos, hotels, bed & breakfasts, the whole colorful lot. Five years into my careerand to advance my culinary skill set, I began to strictly seek out “from scratch-cooking” kitchens-generally fine dining French restaurants with European chefs.Theseculinary principles taught and adhered to have remained my cooking framework as a chef since. In 1987I worked under a prominent American chef whose interest and opinion of my cooking proved inspiring. On his advice I began to travel for greater exposure to and experience with the industry’s best and brightest; this has provided the benefit of working in a diverse talent pool of creative chefs and restaurateurs. I was determined to earn my own spot. Finally I opened Gregory’s in Houston. In 1998I won the Texas Open Wild Game Competition, and as well the Houston Chronicle named me as Houston’s Chef of the Year. In 2001I moved to New York City to work at the Marriott Marquis in Times Square for another remarkably talented individual, executive chef George McNeill, CMC. Athree times certified master chef, Chef McNeill instilled a renewed professional formality, a “New York City culinary edge” and multiple layers of refinement. 9/11. The Marriott Marquis experienced an immediate 90% drop in F&B business. I subsequently moved on tobecome executive chef for the new W Hotel in Mexico City. Wide critical acclaim followed. I received many top honors and personal recognition during mytwo years in Mexico City. Returning to the USAI became the Executive Chef duringthe historic renovation of the Radisson Martinique Hotel in Herald Square, NYC.This led directly to my next position-executive chef of the new Empire City Raceway & Casino in New York.At the casinoI assisted with final instillations for and proceeded to direct and supervise all culinary outlets.One noteworthy highlight at Empire City was a recruitment trip to Seoul, Korea, where I interviewed and hired thirty culinary school graduates as International J-9 externs. Thereafter I became Corporate Executive Chef for the South City Restaurant Group. Fire & Oak Restaurants LLP is the branch of SCRG which I developed.Fire & Oaks’ are ‘American Brasseries’ with modern Sushi and Raw Bar features. Three properties opened within aninety day period. I began work with McLean 1910 in the summer of 2010 and have continued since, always working as the creative source for the restaurant. I rely on experienceand inspiration to create ‘from scratch’ innovative dishes. My philosophy is simple: make everything possible in house, and utilize the best and freshest ingredients available.I grind all spices, house-cure bacon, make stocks, sauces and vinaigrettes from scratch and prepareall of our ‘self- styled’ desserts on the premises daily. I use Modern-American style mixed with a French technical base. A cornerstone of my kitchen is my firm belief that basic techniques properly executed lead to culinary excellence. I am gratified to return to the Metro DC area and indeed mycareer starting point.The plates of 1910 Restaurant reflect on my more than two decades of work and experience.I hope I may bring something specialto the wide dining public and unique character of metropolitan D.C. & Northern Virginia’s vibrant restaurant scene.

Chef Gregory Webb Career Brief August 3rd, 2011

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Page 1: Chef Gregory Webb Career Brief August 3rd, 2011

Chef Gregory G Webb~my professional autobiography

Beginning my professional culinary life as a line cook in Washington, D.C., I have

spent the last 20 plus years working in the finest kitchens of New York City, New

Orleans, Houston, and Mexico City.I have worked in kitchens of all sorts continuously

from the age of 15; privately owned independents, multi-unit corporate outfits,

casinos, hotels, bed & breakfasts, the whole colorful lot.

Five years into my careerand to advance my culinary skill set, I began to strictly seek

out “from scratch-cooking” kitchens-generally fine dining French restaurants with

European chefs.Theseculinary principles taught and adhered to have remained my

cooking framework as a chef since.

In 1987I worked under a prominent American chef whose interest and opinion of my

cooking proved inspiring. On his advice I began to travel for greater exposure to and experience with the industry’s

best and brightest; this has provided the benefit of working in a diverse talent pool of creative chefs and

restaurateurs.

I was determined to earn my own spot. Finally I opened Gregory’s in Houston. In 1998I won the Texas Open Wild

Game Competition, and as well the Houston Chronicle named me as Houston’s Chef of the Year.

In 2001I moved to New York City to work at the Marriott Marquis in Times Square for another remarkably talented

individual, executive chef George McNeill, CMC. Athree times certified master chef, Chef McNeill instilled a renewed

professional formality, a “New York City culinary edge” and multiple layers of refinement.

9/11. The Marriott Marquis experienced an immediate 90% drop in F&B business. I subsequently moved on

tobecome executive chef for the new W Hotel in Mexico City. Wide critical acclaim followed. I received many top

honors and personal recognition during mytwo years in Mexico City.

Returning to the USAI became the Executive Chef duringthe historic renovation of the Radisson Martinique Hotel in

Herald Square, NYC.This led directly to my next position-executive chef of the new Empire City Raceway & Casino in

New York.At the casinoI assisted with final instillations for and proceeded to direct and supervise all culinary

outlets.One noteworthy highlight at Empire City was a recruitment trip to Seoul, Korea, where I interviewed and

hired thirty culinary school graduates as International J-9 externs.

Thereafter I became Corporate Executive Chef for the South City Restaurant Group. Fire & Oak Restaurants LLP is

the branch of SCRG which I developed.Fire & Oaks’ are ‘American Brasseries’ with modern Sushi and Raw Bar

features. Three properties opened within aninety day period.

I began work with McLean 1910 in the summer of 2010 and have continued since, always working as the creative source for the restaurant. I rely on experienceand inspiration to create ‘from scratch’ innovative dishes. My philosophy is simple: make everything possible in house, and utilize the best and freshest ingredients available.I grind all spices, house-cure bacon, make stocks, sauces and vinaigrettes from scratch and prepareall of our ‘self-styled’ desserts on the premises daily.

I use Modern-American style mixed with a French technical base. A cornerstone of my kitchen is my firm belief that basic techniques properly executed lead to culinary excellence.

I am gratified to return to the Metro DC area and indeed mycareer starting point.The plates of 1910 Restaurant reflect on my more than two decades of work and experience.I hope I may bring something specialto the wide dining public and unique character of metropolitan D.C. & Northern Virginia’s vibrant restaurant scene.