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filler@godaddy.com
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filler@godaddy.com
I am an enthusiastic chef and writer. I find joy in the kitchen, and express myself to others through cooking and the passion I have for it.
Recently I published my first cook book, 'Bistro Essentials', chronicling the classic bistro fare served at Laperaux French Bistro in Montgomery County, Maryland. My second cookbook 'Taqueria Essentials' is under way.
My particular skill set as a chef is the product of the total of experiences and training absorbed throughout my working life. I look forward to tomorrow's lessons, my future touch stones; and guideposts along a heavily traveled career.
In Bistro Essentials, before the first recipe is shared, I provide a definition of the term ‘journeyman chef’, as I will here.
'journeyman'; a trained worker at a skilled trade.
The word does not come from journey: trip, but from the French journee: day, reflected in the basic sense of the word, a day worker.
This word resonates on several levels. Consider the French origin of the word; throughout my career, working with and among the best chefs and professionals of the culinary world, I have always represented myself as a skilled worker, working at a skilled trade. And looking to the English meaning, the word ‘journey’ seems all too appropriate for a chef that has worked through many of the world’s most exciting metropolitan cities. So I am truly a journeyman chef.
I’ve been a chef for more than thirty five years. My culinary experience is expansive, including the American Regional traditions of Louisiana Acadian-Creole; Mississippi Delta Basin Soul Food; Texas barbeque & wild game; Southwest; and the Mid-Atlantic and New England traditions.
Classic French and Italian cuisines consumed my first decade in the kitchen, and it's these finely-honed, foundational techniques that have grounded my kitchen work.
I have a love for the interior and border cuisines of Mexico. Much of my interest has centered on dishes served where I lived for a few years in and around Mexico City, and also include favored dishes and bold flavors influenced by the Mexican tradition on both sides of the Rio Grande.
I recently published "Bistro Essentials", featuring classic French bistro fare, and I'm currently working on "Taqueria Essentials", sharing my take on the Mexican culinary tradition. "Taqueria Essentials" is the second of a five cookbook series.
I'd love to include you in my journey as a chef, and I invite you to share my stories and culinary experience here on Journeymanchef.com.
“Notable Press”
Maryland
Maryland's "Chef of the Year" Top Finalist, 2024 and 2025 – Restaurant Association of Maryland
Best Chef – Montgomery Magazine, 2024, 2025
Mexico
‘Top Chefs of Mexico City’ – DF Magazine
‘Top Chefs Mexico’ – Donde Magazine
‘Best Mexico City hotel restaurant’ – Quatro Magazine
‘Featured Chef and Restaurant’ – Playboy Latin America
Tri-State Area
‘Best Brunch Bergen County’ – Bergen Record
‘Best New Steakhouse 2008” – Bergen Record
‘Top Seafood Restaurants Jersey City’ – Zagat’s 2008
‘Best Steakhouse Yonkers 2007’ – Yonkers Gazette
‘Best Brunch in Manhattan 2002’ – Where Magazine
Houston
‘Houston Chef of the Year 1997’ – Houston Chronicle
‘Favorite Dishes: Top 10 1997” – for Black Opal Duck at Mick’s Gulf Coast Grill
You can shoot me a message or ask a general question using this form.
I will get back to you !
Contact gregorywebb@journeymanchef.com or chefgregorywebb@gmail.com for inquiries.
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