DAZEDISH: Georgica Chef Greg Grossman

By Jessica Mackin

This week we bring you an interview with Georgica's Executive Chef Greg Grossman. Tell us how you came to be the new chef at Georgica: The owner Antonio and I were working together on a project in Manhattan leading into this summer season. Several weeks before opening, Antonio approached me on becoming involved in the sixth season at Georgica Restaurant & Lounge. Due to our previous experience together, we knew it would be a great match. Tell us about the direction of the new menu at Georgica: This summer we wanted to focus on showcasing seafood from the South Fork of Long Island. Our menu stays true to this with fresh seafood in our raw bar, sushi by Kazuo Yoshida of MYUMI and our small and large plates from the kitchen. In addition we are utilizing fantastic local vegetables and fruits. We are looking forward to the amazing produce in the peak season in the Hamptons. Favorite person you have cooked for this summer: We love showing all of our guests a fantastic experience, but I really loved having my parents in for dinner opening weekend. They have been my biggest supporters throughout my early career and it was really nice to have them in to see what we have accomplished thus far. If you could cook dinner for anyone in the world who would it be: Frank Sinatra and Dean Martin. What are you looking forward to most this summer at the restaurant? To be able to look back at the culmination of all our hardwork, dedication of our team, and to make a lasting impact on the culinary landscape of the Hamptons. What has been the most exciting night at Georgica so far this summer? The Memorial Day Weekend fundraiser for Ovarian Cancer Research Fund hosted by Hannah Bronfman and DKNY. It was a great event and very exciting to be part of such an important cause.

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