Gregg Drusinsky

A passion for food and a desire to please people was the motivation for Chef Greg’s culinary career. A graduate of The International Culinary Center, he was most recently a saucier at the renowned Le Bernardin in New York City and counts cooking for the Dalai Lama as one of his most satisfying experiences in the kitchen. A native of Cleveland, Ohio, Chef Gregg identifies the home cooks of Italy and Chiang Mai, Thailand among his mentors, and enjoys the positive learning environment of The International Culinary Center. In his time outside the kitchen, the practice of yoga asana is among his favorite activities. Joined The International Culinary Center in 2011.