Rick Gresh - Biography
A Cleveland native, Rick Gresh earned his Associate Degree in Culinary Arts at the nationally renowned Culinary Institute of America. While in school he landed an impressive externship at the Waldorf Astoria in New York and after graduation scored a spot on the line at Trio in Evanston. He then moved on to the Celebrity Café at the Hotel Nikko in Chicago before becoming consulting chef de cuisine at Tsunami, a contemporary Japanese restaurant located in Chicago’s Gold Coast neighborhood.
At just 23, Gresh accepted the executive chef position at Chicago’s hip jazz club, Green Dolphin Street. The restaurant thrived under his leadership and won a three-star review from the Chicago Tribune. Pat Bruno of the Chicago Sun-Times wrote, “This is serious food.” Gresh’s next move was to The Wyndham Hotel Chicago and the award winning Caliterra Restaurant, where he proved himself once again and was quickly promoted to regional corporate chef. In 2006 Gresh became the executive chef at the prestigious private Saddle & Cycle Club where he oversaw the entire culinary operations.
In 2001 Rick Gresh 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.
Over the last two years Rick has earned AOL’s “Best Fine Dining Restaurant in Chicago,” Chicago Reader’s “Best steakhouse,” Chicago Magazine’s “Best Dry Aged Steak” and “Best Bread,” “Top 10 Steakhouses in America” from Gayot. Most recently he has been named one of five “Men to Watch” by Chicago Magazine and Plate Magazine’s “Chef Humanitarian of the Year 2011.”