GREGG ZERINGUE

Gregg Zeringue

Chef Gregg Zeringue is a seasoned culinary and food‑and‑beverage executive with a distinguished career across luxury resorts, casinos, and high‑volume hospitality operations in the U.S. and Caribbean. He currently serves as Director of Food and Beverage at Horseshoe Casino Lake Charles, where he led the property’s reopening and launched Gordon Ramsay Steak, establishing it as a premier dining destination in the region. A New Orleans native, Chef Zeringue began his career at the Hyatt Regency New Orleans and went on to hold leadership roles in Washington, D.C., Orlando, and Atlanta, including Executive Chef and later Director of Food and Beverage at the Grand Hyatt Atlanta. He also owned and operated Hi Life Kitchen and Cocktails in Georgia, showcasing his diverse culinary background and Louisiana roots. His Caribbean experience includes two tenures as Executive Chef at Beaches Turks & Caicos. During his return, he was specifically tasked with revitalizing and reestablishing the resort’s culinary department, strengthening standards, rebuilding team culture, and elevating guest dining experiences. His leadership earned him the 2022 Chef of the Year award from the Turks and Caicos Hotel and Tourism Association. Chef Zeringue has also led major culinary operations at L’Auberge Casino Resort, a large casino resort property, where he drove key renovations, menu development, and safety initiatives. His achievements include multiple industry honors, highlighted by “Best of Show” at the New Orleans Food and Wine Experience.

My Inspiration

A huge part of the inspiration behind my cooking and my approach to life comes from growing up in one of the greatest cities in the world, New Orleans—a place that truly needs no introduction. The city’s rhythm, its resilience, and its unmistakable spirit have shaped me from the very beginning. New Orleans is a melting pot of global influences—French, Spanish, African, Caribbean, Vietnamese, and more—and that cultural blend has always fueled my creativity in the kitchen. Those flavors, traditions, and stories didn’t just impact the way I cook; they shaped the way I lead. The hospitality culture of New Orleans is rooted in generosity, warmth, and a deep respect for people and their experiences. That mindset guides how I build teams, how I mentor, and how I create environments where both guests and employees feel valued. The global influences of my hometown taught me to embrace diversity, stay curious, and always look for ways to elevate a dish, a moment, or a team through connection and culture.

My Philosophy

I believe that as a leader, I am responsible for my team’s performance. When I invest in preparing them—giving them the right tools, education, and hands‑on experience—we all operate at a higher level. My goal is to create an environment where people feel equipped, confident, and supported, because when the team grows, the entire operation becomes stronger and more successful.

My Motivation

My motivation comes from many parts of my life and who I am. My family is a major source of what drives me to succeed, and I’ve always found that I thrive when I’m given added responsibility and the chance to grow beyond my comfort zone. Ultimately, I want my career to reflect not only strong leadership but a lasting contribution to my field—one that shows I pushed boundaries, elevated standards, and helped move our industry forward.

My Destination

Working in the Caribbean had a profound impact on my career. I truly connected with the people, the culture, and the way of life, and I didn’t realize how much I would miss it until I left. The opportunity to return, continue growing professionally, and hold a respected role with a great company would be genuinely life‑changing.