JULY NEWSLETTER
The Grey Dog's Executive Chef
Chef Edwin has been the executive chef at The Grey Dog for a little over five years, and within that time, has transformed the menu. He grew up in Puerto Rico and from a young age knew that he had a drive for cooking, bringing him to Le Cordon Bleu in Miami, FL. After graduating, he continued to challenge himself by moving to Madrid, because even after three years of culinary school, there’s always more to learn!
During that time, he learned about sourcing quality ingredients and brought all that experience back with him. From Madrid, he moved to New York City and continued working in restaurants including: Lexington brass, Hudson Clearwater, Keens Steakhouse as the chef de cuisine, and Tribeca Tap House as the executive chef. After a decade of being in New York City, Edwin decided it was time for a change. He wanted to learn more about running a multi-unit restaurant:
“I am motivated by the challenge of operating a multi-unit restaurant and making an impact on the community. I want the omelet at our Chelsea location to taste the same as the one at Flatiron. My goal is to bring fresh and healthy options to our tables—like the crispy chicken bowl. Yes, it’s fried chicken, but it also includes quinoa, black beans, spinach, and avocado. But of course, we also have fried chicken sandwiches! We want you to be able to come in multiple times a week and have something that fits whatever you're in the mood for!”
Chef Edwin continues to push The Grey Dog toward fresh, farm-grown, locally sourced products. And if he’s not here, he’s spending time with his miniature schnauzer, Alice, which is also very on brand!
Mason
Server - Chelsea Location
Mason, a server at Grey Dog, is celebrating his three year anniversary in October. Originally from California, he moved to New York to study musical theater in college. During his junior year, he applied for a job at Grey Dog after hearing positive reviews from classmates.¨They told me Grey Dog is very supportive of the arts,¨ Mason says. “They let people take time off for auditions and contracts; and when you come back, they welcome you with open arms.”
Mason shared that it’s the people that motivate him to stay, “the relationship that I have with my managers and friends is not one that is easy to walk away from. Sometimes I come here just to hangout” One time he was in a show in Long Island and a lot of people from Grey Dog came to cheer him on. The camaraderie among the staff is unique, and it extends beyond the restaurant walls.
Mason’s story is a reminder of what makes Grey Dog special: it’s not just the food, it’s the people.The Grey Dog wouldn't be anything without the personality and charm of its staff, if you’ve eaten here you know it’s true!