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Chef

Meet Our Award-Winning, Famous Chef Ned Grieg

After spending the last 20 years cooking from New York to the American Midwest to the Maryland-D.C. area, the famous Chef Ned has returned to his home town in southern Maine and brought his extensive knowledge of culinary diversity to The Essex Room, infusing new flavors and cuisine to our traditional New England fare.

Chef Ned attended Hobart and William Smith College in Geneva, New York, before he was invited to train under renowned chef Richard Burns in New York City, where he stayed for five years. In the early ’90s, Ned relocated to Cleveland, Ohio, where he served for the next decade as an executive chef for various restaurants and catering companies. During this time, he worked as a culinary instructor at the Western Reserve School of Cooking.

Ned continued on his professional and personal journey, working as Executive Chef for a number of caterers and restaurants, including The Barrows House Inn in Dorset, Vermont and Putting on The Ritz Catering Company in Washington, D.C. Ned counts among his accolades three first-place awards in national chowder competitions. He demonstrates an amazing appreciation for traditional New England dishes while constantly seeking and discovering new ways to prepare and present food so it is always evolving.

The famous Chef Ned is widely known for his skills and passion for pastry, desserts, soups, and sauces. He’s proven to us that he knows what he’s doing, and we are thrilled to have him as Corporate Chef for The Essex Room.

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