Rick Gresh earned his associate degree in culinary arts at the nationally renowned Culinary Institute of America, while also landing an impressive externship at the Waldorf Astoria in New York. After graduation, he worked his way up at Trio, Celebrity Café at the Hotel Nikko, and Tsunami in Chicago.
At just 23, Rick became Executive Chef of Chicago’s Green Dolphin Street; the restaurant thrived under his leadership and won a three-star review from the Chicago Tribune. He went on to lead such prestigious restaurants as The Wyndham Hotel Chicago, Caliterra Restaurant, and the Saddle & Cycle Club.
In 2001 Rick was invited to host his first dinner at the James Beard House and was named a “Rising Star of American Cuisine.” In 2004 and 2006 he was a USA competition finalist in the world’s premier culinary competition, the Bocuse D’Or.
Rick has earned much acclaim including AOL’s best fine dining restaurant in Chicago, Chicago Reader’s best steakhouse, Chicago Magazine’s best dry-aged steak & best bread, and the top 10 steakhouses in America from Gayot. He has been named one of five “men to watch” by Chicago Magazine and Plate Magazine’s Chef Humanitarian of the Year 2011.
In 2013 David Burke Primehouse earned “Best Steakhouse in Chicago” by Chicago Magazine while under Rick’s leadership. As Executive Chef, he was part of the opening management team of the first Virgin Hotel worldwide where he managed all food outlets including The Commons Club, Miss Ricky’s, Cerise (rooftop bar), 203 Coffee & Wine Bar, banquets, and room service.
Rick is currently the Director of U.S. Culinary Operations for AceBounce. He is frequently asked to speak and demonstrate as a culinary expert at events around the country.
Sign up for a free trial of the AmazingRibs.com Pitmaster Club and experience everything that the world's largest membership-based BBQ and grilling community has to offer!
Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.