Title:Contributing WriterEducation:Culinary Institute of AmericaLocation:Portland, OregonExpertise:Food, recipes, cooking
Title:Contributing Writer
Education:Culinary Institute of America
Location:Portland, Oregon
Expertise:Food, recipes, cooking
A native of Queens, New York, Gregory attended the Culinary Institute of America, becoming the school’s first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges’ trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland’s Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann.
In 2021, Gregory released his first cookbook,Everyone’s Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook.
In September of 2022, Gregory opened Sousòl, Kann’s subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one ofEsquire’sBest Bars in America.
Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department’s American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.
He spends his spare time trail-running in the woods for hours.
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