1. lefttopChef Gregory G Webb~my professional autobiographyBeginning my professional culinary life as a line cook in Washington, D.C., I have spent the last 20 plus years working in the finest kitchens of New York City, New Orleans, Houston, and Mexico City. I have worked in kitchens of all sorts continuously from the age of 15; privately owned independents, multi-unit corporate outfits, casinos, hotels, bed & breakfasts, the whole colorful lot.<br />Five years into my career and to advance my culinary skill set, I began to strictly seek out “from scratch-cooking” kitchens-generally fine dining French restaurants with European chefs. These culinary principles taught and adhered to have remained my cooking framework as a chef since.<br />In 1987 I worked under a prominent American chef whose interest and opinion of my cooking proved inspiring. On his advice I began to travel for greater exposure to and experience with the industry’s best and brightest; this has provided the benefit of working in a diverse talent pool of creative chefs and restaurateurs.I was determined to earn my own spot. Finally I opened Gregory’s in Houston. In 1998 I won the Texas Open Wild Game Competition, and as well the Houston Chronicle named me as Houston’s Chef of the Year.In 2001 I moved to New York City to work at the Marriott Marquis in Times Square for another remarkably talented individual, executive chef George McNeill, CMC. A three times certified master chef, Chef McNeill instilled a renewed professional formality, a “New York City culinary edge” and multiple layers of refinement.<br />9/11. The Marriott Marquis experienced an immediate 90% drop in F&B business. I subsequently moved on to become executive chef for the new W Hotel in Mexico City. Wide critical acclaim followed. I received many top honors and personal recognition during my two years in Mexico City.<br />Returning to the USA I became the Executive Chef during the historic renovation of the Radisson Martinique Hotel in Herald Square, NYC. This led directly to my next position-executive chef of the new Empire City Raceway & Casino in New York. At the casino I assisted with final instillations for and proceeded to direct and supervise all culinary outlets. One noteworthy highlight at Empire City was a recruitment trip to Seoul, Korea, where I interviewed and hired thirty culinary school graduates as International J-9 externs.<br />Thereafter I became Corporate Executive Chef for the South City Restaurant Group. Fire & Oak Restaurants LLP is the branch of SCRG which I developed. Fire & Oaks’ are ‘American Brasseries’ with modern Sushi and Raw Bar features. Three properties opened within a ninety day period. <br />I began work with McLean 1910 in the summer of 2010 and have continued since, always working as the creative source for the restaurant. I rely on experience and inspiration to create ‘from scratch’ innovative dishes. My philosophy is simple: make everything possible in house, and utilize the best and freshest ingredients available. I grind all spices, house-cure bacon, make stocks, sauces and vinaigrettes from scratch and prepare all of our ‘self-styled’ desserts on the premises daily.<br />I use Modern-American style mixed with a French technical base. A cornerstone of my kitchen is my firm belief that basic techniques properly executed lead to culinary excellence.<br />I am gratified to return to the Metro DC area and indeed my career starting point. The plates of 1910 Restaurant reflect on my more than two decades of work and experience. I hope I may bring something special to the wide dining public and unique character of metropolitan D.C. & Northern Virginia’s vibrant restaurant scene.<br />