Greg DiMarco

Noah Bernstein, Sophie Kriz, and Joey Simon

“I became a fine dining executive chef when I was 23 years old. My goal since I was a little kid was to do it by the time I was 26. I always made sandwiches for my friends, but I didn’t really know that I wanted to become a chef until high school.I just thought that making food was cooler than any other job. Once I realized that there was this huge food/chef culture happening, I fell in love with it immediately because it is based on passion and creativity. The feeling hasn’t worn off either. I feel like the food industry is the best industry that you can get into because you never stop learning. I have watched the same YouTube videos 1,000 times over and I learn something new every time. I love watching Mattey Matheson, Action Bronson and Munchies. Since I opened up the restaurant, I have had my ups and downs, but that is just like anything else. The big picture is to not lower your standards and keep doing what you’re doing. If you don’t stay true to yourself, you are going to be eaten up, washed up and it’s a wreck. The only way for you to be consistent is by being emotionally in tune, not worrying about what everyone else is doing and focused on yourself, your work and making sure that it meets your standard.”