Chef Gregory Tatis began cooking when he was 15 years old in a local Italian restaurant in Queens, NY. Throughout high school he worked in restaurants such as Cooking with Jazz and Nickelodeon, and in 1988, he was presented with an opportunity to work with famed Chef Paul Proudhomme at K-Paul?s New York. Greg worked there for a year, and then moved to New Orleans to continue his career with Chef Paul for the next eight years at K-Paul?s Louisiana Kitchen. Greg moved back to New York in 1997 and opened Mardi Gras and Delta Grill, bringing his experience with New Orleans flavors to his hometown. Chef Tatis received awards for ?Best Cajun Restaurant? in 1998, 1999, 2000 and 2001 and received ?Best Cajun Restaurant? by City Search during his time there.
Among his many awards and accomplishments, Chef Tatis is a published author, with a cookbook called Yo, Blacken This! that was published in 1999.
After nine years at Mardi Gras and Delta Grill, he opened his own restaurant in New York called North of New Orleans, where he received ?Best Outer Borough Restaurant? from Zagat.
These days, he is the Executive Chef of Southend Brewery and Smokehouse, where he has seamlessly woven his experience with southern style flavors into a new dynamic menu. He combines the signature flavors of the Lowcountry with the finest cuts of smoked meats and adds a Cajun/Creole spin. Using his experiences from two very different culinary destinations, he brings the best of both worlds to each dish: the soul and rich flavors of New Orleans and the style and sophistication of New York.
