Quick Bites with Chef Gregori Peña

FIVE MORE DAYS…until Greenwich Wine & Food! We continue our interview series with Chef Gregori Peña, named one of this year’s Innovative Chefs by Serendipity Magazine. Chef Gregori is the Executive Chef at The National by Geoffrey Zakarian, where he creates modern American dishes that are inventive, classic and focused on quality ingredients.

Chef Gregori Peña

FP: What are some of your guilty pleasures? We call them foodie pleasures, hence the name of our blog!

GP: Some of my guilty pleasures are New York Style Cheesecake, and then the Fried Chicken & the Snickerdoodle cookies we make at The National in Greenwich – the cookies always satisfy my sweet tooth.

FP: Sounds like a good reason to stop by The National one day! If you could get on a plane tomorrow and visit any place just for its food, where would it be?  

GP: Tokyo, Japan. I was intrigued by the Japanese culture growing up and would love to immerse myself in the food and traditions there.

FP: Japan is definitely on our list of places to visit! Outside of being a chef, what are some of your interests and hobbies? 

GP: Being a chef can be intense, so I like activities that are calming, like reading and practicing martial arts.

FP: What is the one item in the kitchen that you can’t do without?

GP: Spoons – they are so versatile. From tasting to plating, a good set of spoons will help make any chef more efficient.

FP: What three words would your friends and family use to describe you? 

GP: Passionate, stubborn, ambitious.

FP: Good words to live by. Thank you for your time. Looking forward to seeing you at Greenwich Wine & Food! 

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