Chef Bryan Gregg

Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Early in his career, Chef Gregg honed his skills at some of the most highly-regarded restaurants and with world-class chefs in New York and New Jersey.

The crusader for local New Jersey food producers then had a chance to stage at multiple Michelin-starred restaurants in France and England. These experiences led him to solidify his commitment to nose-to-tail cooking while still maintaining respect for the food he is given to work with.

Chef Gregg brings the ultimate farm-to-table experience to Essex County with Escape. Gregg, whose résumé features Ho-Ho-Kus Inn and Michael Anthony’s as previous employers, brings southern fine cuisine to Montclair at his farm-to-table restaurant, Escape.

Gregg was recently the featured chef at the James Beard House in Manhattan.