FEATURED CHEF

Tomas di Gregorio from Em Chamas Brazilian Grill

Posted: 7/1/2009

BIO:

With a British mom, an Italian dad, a French stepfather, culinary apprenticeships in France, and a hometown of Buenos  Aires, Executive Chef Tomas di Gregorio had a rich and varied culinary perspective when Sam Silvio, managing partner of Piropos Restaurant, and the owners, tried his food in Buenos Aires. di Gregorio then helped open Piropos in 2001. He was later a pastry chef for The Café (Briarcliff Village) and helped open restaurants in Minneapolis and Jefferson City, plus Kansas City’s bluestem and the American Restaurant. di Gregorio then arrived at Em Chamas Brazilian Grill within a week after the February 2007 opening. “I couldn’t say no to Sam,” he says.

PHILOSOPHY:

He enjoys leading the Em Chamas kitchen. “A great leader without a great crew is nothing and a great crew without a great leader is nothing,” di Gregorio says. But he still does a lot of prep work and emphasizes cleanliness. (Em Chamas recently received a perfect health department score) di Gregorio also believes food freshness is key. “If you treat food with respect it will taste great,” he says.

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.