John Creger

Gradisca, NYC

Chef Creger, a Le Cirque alum, is the new executive chef at Gradisca. He has previously worked with world-renowned chefs like Craig Hopson, Masaharu Morimoto, Marc Forgione  and David Burke. He has finally found his home at Gradisca, where he brings his own style and creativity and presents with a modern twist the Italian classics inspired by the heartfelt cooking of Mamma Caterina. Their cooking style may be different, but they both believe that the best food starts with the best freshest and seasonal ingredients, and they both use locally sourced and organic products whenever possible — only those ingredients essential to true Italian cooking, such as salumi, Parmigiano-Reggiano, buffalo mozzarella, olive oil, and traditional aceto balsamico, are imported directly from Italy.

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