Chef Rick Gresh is an AmazingRibs.com Contributing Author and Culinary Product Reviewer as well as a renowned Chicago-based Chef.
Chef 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 Cafรฉ at the Hotel Nikko, and Tsunami in Chicago.
At just 23, he became Executive Chef of Chicagoโs 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, Chef Gresh was invited to host his first dinner at the James Beard House and was named a โRising Star of American Cuisine.โ In 2004 and 2006 he was a USA competition finalist in the worldโs premier culinary competition, the Bocuse DโOr.
He 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 โmen to watchโ by Chicago Magazine and Plate Magazineโs Chef Humanitarian of the Year 2011.
In 2013, David Burke Primehouse earned โBest Steakhouse in Chicagoโ by Chicago Magazine while under Rickโs 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 Rickyโs, Cerise (rooftop bar), 203 Coffee & Wine Bar, banquets, and room service.
Chef Gresh 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.
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