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While attending the Culinary Institute of America, Gregory Brainin completed his externship with Chef David Burke at The Park Avenue Café. After graduation, he returned to his externship site. From there he worked with Chef Gary Robbins at Aja and was a sous chef at Alison on Dominick St. before joining Jean Georges in 1999.



Brainin has worked with Star Chef Jean-Georges Vongerichten for seven years. After being hired as a line cook at Jean Georges, he was quickly promoted to sous chef there. Only nine months later, he was named chef de cuisine and fulfilled that role for almost five years. During this time he helped to develop and open 66 and Spice Market. In 2005, Brainin left Jean Georges to open Perry St., which was awarded 3 stars by The New York Times.



Courtsey:http://www.starchefs.com/chefs/rising_stars/2006/ny/html/bio_g_brainin.shtml

 
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Gregory Brainin
While attending the Culinary Institute of America, Gregory Brainin completed his externship with Chef David Burke at The Park Avenue Café. After graduation, he returned to his externship site. From t
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Chef Gregory Brainin of Jean Georges -New York Rising Star on
Gregory Brainin: When I was six, cooking was an acceptable way to explore fire and play with knives. Once I learned how to season food I really became
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