REVIEWS

What People Say

Chris Flasner, Director of Human Resources Grand Hyatt Atlanta

I had the pleasure of working with Chef Gregg at the Grand Hyatt Atlanta in Buckhead. Within a short time of joining our management team, Chef Gregg significantly improved the quality and creativity of our food and beverage offerings. These noticeable enhancements elevated the level of our hotel’s culinary reputation and separated us from our competition. Within the first year of Gregg being Executive Chef, we were recognized as having the most respected culinary operation in the city.

Colin Watson, Executive Chef Beaches Turks and Caicos.

Let’s start with his truly infectious amazing smile! It’s simply charming as is his personality, character and warmth for people, I am very proud to now call him a personal friend and one of the world's true gentlemen! For four fantastic years I had the extreme pleasure of working with Chef Gregg here at Beaches Resort in Turks and Caicos, asset to the culinary operation is an understatement, a true professional with excellent culinary skills bursting with energy, love and passion for his master craft in which he truly delivers in daily! My door will always be open to this leader. Gregg continues to do what you do best Smile, cook and lead with that love and passion.

Adrian Beuagh, HR Buisness Partner Luaburge Lake charles

Chef Gregg’s success was due to his refined culinary talent, a thirst for creativity and his amazing ability to motivate others. He served as an ambassador for the hotel by establishing strong relationships with our guests and the community. He continually kept the Luaburge Lake Charles in the forefront of the local culinary scene by receiving rave reviews from the media and frequent accolades at high-profile events.

Ben Mcgill, Steelite International

I genuinely enjoyed working with Chef Gregg and have a great deal of respect for him, both personally and professionally. He served as an integral part of our hotel’s leadership team and inspired everyone through his relentless drive to create a vision and his passion to own it.

Todd Tassin, HR Director, Westin New Orleans

Chef Gregg joined our property and quickly refined our menu and Food and Beverage offerings. Under his leadership, we were able to improve efficiency and increase employee morale. He became a mentor to his staff and others on property. I truly enjoyed the years Chef Gregg and I worked together. He was an important part of our management team and is an ambassador for the hospitality industry.

Raul Lorenzana, General Manager

I have had the pleasure of working with Gregg Zeringue and witnessing first hand his ability to solve problems while maintaining high standards during historically challenging times. He is passionate about his work and his team and has gone above and beyond to ensure those in his charge are successful. I was one of those in his charge. Chef Zeringue is an excellent multi tasker, creative and enthusiastic. It was always a pleasure to have him walk through my kitchen and front-of-house while greeting all of the staff and lifting our spirits. Chef Zeringue possesses a strong financial acumen as he and I would review business financials quarterly and help him spend time to help me reach my department goals without sacrificing quality. I am thankful to have met and worked with Chef Zeringue.

Owner/Chef at Purlieu Bistro and Trullo trattoria

My name is Eric Mah and I am the Chef and Partner of two restaurants in Calgary Canada. I had the absolute pleasure of working with Gregg a couple years back in the Turks & Caicos Islands at the largest All-Inclusive resort in the Caribbean, Beaches. I was hired on as Executive Sous Chef and Gregg had been the Executive Chef at that time. The resort boasted 21 restaurants and had over 400 back of house staff between the culinary and stewarding teams that ultimately reported to Gregg. Though it was an immense resort, with many bodies and equally many moving parts, Gregg was known by most everyone in every department and respected by all. He was the type of leader that could be stern but fair, and would jump in the fray if need be, or give the shirt off his back to help his team. At Beaches, Gregg's role involved scheduling, budgeting, ordering, costing, procurement, training, hiring, and a plethora of other tasks. It was also in his wheelhouse to oversee the culinary execution of parties and events, from private dining on the beach, to company award ceremonies and private functions for thousands of guests at a time. Gregg is truly a talented Chef and Manager, and I would not hesitate to work with him again, anywhere in the world, should the chance ever arise.

Andy Stangenberg, CEO/President - Q Principle Inc.

I had the pleasure and privilege to work with Chef Gregg Zeringue during my time as the Food and Beverage Director for the Grand Hyatt in Buckhead Atlanta. His passion, talent and creative approach to food flavors and food styling has provided him with a celebrity status around the city. His passion for the a la carte restaurant “Cassis” provided the outlet with a superior reputation and we were able to secure high end events, weddings and other exclusive banquets because of his food creativity. In addition to his unique culinary abilities, Gregg also displayed inspirational and forward thinking leadership strategies toward his team and therefore was much respected. His team spirit and flexible approach to change made him a fantastic chef and a perfect match for a Grand Hotel with such high Food and Beverage expectations. On a personal note, he is the best chef I ever had the pleasure of working with.

Richard Wiggins, Executive Chef and Owner

Chef Gregg has been a true inspiration and mentor to me since I first worked for him at the Hyatt Regency Grand Cypress Resort. Chef Gregg always spent time teaching me better ways to do things and inspired my creativity. He was never too busy to help out or stop and talk to me when I needed it. I still rely on him for advice both professionally and personally. Fortunately for me he saw my talent and I was promoted to sous Chef then eventually working for him again in Atlanta as Executive Sous Chef. I always credit him as being my role model and mentor throughout my career.

Nick Abruscato, General Manager

My name is Nick Abruscato and I am the Hotel Manager at the Sandals Royal Bahamian. I had the pleasure of working with Gregg at a resort on the Turks & Caicos Islands where I was then the Food and Beverage Director and Gregg held positions of Executive Sous Chef. The resort had unique challenges and having the best leadership in place was how the operation became a success. The labor force was generally islanders, without formal culinary training and the business flow was dramatic with 10 months of high occupancy and in these months the kitchens served over 13,000 meals per day at 21 restaurants and two months of low occupancies where the meal counts would drop to 3,500 covers. Financially, Gregg would make the budgets for the food cost and labor costs work out. Moving personnel and products across the resort to match the guest demands seemed to be easy for Gregg. Through all of this Gregg was able to impress me with his calm nature and his willingness to spend the time to prepare himself and the staff for the next season. Culinary success requires continuous learning and training, Gregg was the leader that would have training sessions with the staff in an effort to better their skills. Skills that not only would serve the resort, but as well serve the individual for life.