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Rick Gresh earned his associate degree in culinary arts at the nationally renowned Culinary Institute of America, while also landing an impressive externship at the Waldorf Astoria in New York. After graduation he worked his way up at Trio, Celebrity Café at the Hotel Nikko and Tsunami in Chicago.
At just 23, Rick became Executive Chef of Chicago’s Green Dolphin Street; the restaurant thrived under his leadership and won a three-star review from the Chicago Tribune. He went on to lead such prestigious restaurants as The Wyndham Hotel Chicago, Caliterra Restaurant and the Saddle & Cycle Club. In 2001 Rick 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. Rick has earned many acclaims including AOL best fine dining restaurant in Chicago, Chicago Reader best steakhouse, Chicago Magazine best dry aged steak & best bread, and top 10 steakhouses in America from Gayot. He has been named one of five “men to watch” by Chicago Magazine and Plate Magazine’s Chef Humanitarian of the Year 2011. In 2013 David Burke Primehouse earned “Best Steakhouse in Chicago” by Chicago Magazine while under Rick’s leadership. As Executive Chef, he was part of the opening management team of the first Virgin Hotel worldwide where he managed all food outlets including The Commons Club, Miss Ricky’s, Cerise (rooftop bar), 203 Coffee & Wine Bar, banquets and room service. Rick also was the Culinary Director for US Operations for State of Play featuring Ace Bounce and Flight club. Rick is currently the President of Knucklehead Foods. He is frequently asked to speak and demonstrate as a culinary expert at events around the country. |
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