Gregory Schesser

Greg established his culinary roots early as a student at the Culinary Institute of America in Hyde Park, NY. He left the CIA and worked at Frasca Food and Wine in Boulder Colorado under Bobby Stuckey and team. From there, he was recruited to work at The French Laundry in Napa Valley CA, where he worked for renowned American Chef...

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Greg established his culinary roots early as a student at the Culinary Institute of America in Hyde Park, NY. He left the CIA and worked at Frasca Food and Wine in Boulder Colorado under Bobby Stuckey and team. From there, he was recruited to work at The French Laundry in Napa Valley CA, where he worked for renowned American Chef Thomas Keller. After working with Keller for years he was invited to coach alongside him at the Bocuse d’O. Amongst other restaurants, Greg also served as the consultant at the world famous Madison Square Garden.

Now he has settled his roots in Miami and will be opening the first VICE BURGER fall of 2021 in the heart of Miami.

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