Chef Ian Gresik of Drago Centro - Biography

Los Angeles, CA

September 2011

Ian Gresik’s lifelong culinary passion began at early age in his native Southern California, where he attended the California School of Culinary Arts and graduated at the top of his class. Since then, his culinary career has been an unusual one in the industry, taking him back and forth between pastry and savory roles in kitchens across the United States and abroad.

Gresik worked his way up to become the pastry chef at Patina Restaurant in Los Angeles, where he lent his keen eye and creative artistry to the restaurant’s signature decadent desserts. He then worked his way up the savory ladder to become the sous chef. The expertise Gresik cultivated at Patina earned him a job as a professional food consultant for the JBS Consulting Services group.

He followed that with a European sabbatical, where he studied the rich culinary traditions and techniques of Italy, France, Greece, and Spain. Particularly inspired by his last stage in the Basque region of Spain, Gresik sought to apply the tremendous skills he learned abroad back home and returned to Los Angeles. Now at Drago Centro in downtown Los Angeles, Gresik is able to contribute over 10 years of experience in all facets of cooking as the chef de cuisine—though he still likes to dabble at the sweet station.