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This profile was last updated on 12/17/05  and contains information from public web pages.
 
Background

Employment History

  • Executive Chef
    Blue Chip Casino
  • Executive Chef
    Delta Downs
  • Executive Chef
    Trump Casino
  • Executive Chef
7 Total References
Web References
Options Buffet Opens at Blue Chip Casino
www.prweb.com, 17 Dec 2005 [cached]
"We have created Options Buffet to please the palate of just about any diner, with salads, soups, entrees, side dishes and desserts that are freshly prepared each day in our kitchens," says Brian Grzyb, Blue Chip Casino Executive Chef.
Business - Post-Tribune (Northwest Indiana)
www.post-trib.com, 27 May 2005 [cached]
GRZYB NAMED BLUE CHIP'S EXECUTIVE CHEF: Brian Grzyb has accepted the position of executive chef for Blue Chip Casino in Michigan City.Grzyb previously was executive chef at Trump Casino at Buffington Harbor in Gary.For the past four years, he was the executive chef at Delta Downs Racetrack & Casino in Vinton, La., where he was on several cooking shows and had a newspaper column.
Chef Grzyb believes ...
coloradogambler.com [cached]
Chef Grzyb believes his spread is the only complete barbecue menu in town, but, he adds, "If anyone else does it, they don't do it as well as we do."
The Chicago native was driving to Evanston to enroll at Northwestern University, when, he recalls, he realized he preferred a career as a chef and turned around and headed for culinary school at the Cooking and Hospitality Institute of Chicago. His first job was washing dishes and mopping floors, graduated to cooking at a number of well-known restaurants in Chicago and ultimately, from sous chef to executive chef and director.
He says the secret to the deep, rich flavor of the variety of food on the menu can be traced to the careful attention afforded each dish and the development of the special sauces that accompany them. For example, the Carolina-style pulled pork is slow roasted eight full hours and served with an accompanying apple cider vinegar, sugar and mustard sauce we found unique.
Executive Chef Brian Grzyb holds up a skewer of melt-in-your-mouth Churrasco Beef and Bacon Explosion, sliced to order at the Garden Buffet. Executive Chef Brian Grzyb holds up a skewer of melt-in-your-mouth Churrasco Beef and Bacon Explosion, sliced to order at the Garden Buffet.
Executive Chef Brian Grzyb holds up a skewer of melt-in-your-mouth Churrasco Beef and Bacon Explosion, sliced to order at the Garden Buffet.
"We cook it all right here, starting from scratch, every day," Grzyb said.
...
The winning team behind the summer barbecue buffet at the Saratoga Casino, Black Hawk, are servers on left: Alex Carrillo and Saralee Velasquez; back row left to right: Hugo Ayala, Brian Grzyb, Genaro Garcia and Luis Arellano; front row left to right: Karina Sanchez, Anabel Garcia-Lopez, Anthonita Mier-Ramos, Tabitha Romero and Belinda Tanguma-Quintana; and server on right: Reggie Owens.
...
The winning team behind the summer barbecue buffet at the Saratoga Casino, Black Hawk, are servers on left: Alex Carrillo and Saralee Velasquez; back row left to right: Hugo Ayala, Brian Grzyb, Genaro Garcia and Luis Arellano; front row left to right: Karina Sanchez, Anabel Garcia-Lopez, Anthonita Mier-Ramos, Tabitha Romero and Belinda Tanguma-Quintana; and server on right: Reggie Owens.
...
The winning team behind the summer barbecue buffet at the Saratoga Casino, Black Hawk, are servers on left: Alex Carrillo and Saralee Velasquez; back row left to right: Hugo Ayala, Brian Grzyb, Genaro Garcia and Luis Arellano; front row left to right: Karina Sanchez, Anabel Garcia-Lopez, Anthonita Mier-Ramos, Tabitha Romero and Belinda Tanguma-Quintana; and server on right: Reggie Owens.
...
Saratoga Casino's Garden Buffet will feature the barbecue menu through Labor Day, although Chef Grzyb could probably be persuaded to extend the season if demand warranted a longer stay.
Stakes and Steaks Are Great in Northwest Indiana
brokopp.casinocitytimes.com, 12 April 2006 [cached]
Executive Chef Brian Grzyb, a graduate of the Cooking and Hospitality Institute of Chicago, accents "American cuisine prepared with Midwest flair". He has created such specialties as Filet Oscar laced with bordelaise and topped with asparagus, lump crab meat and béarnaise sauce, and pan seared Chilean seas bass served over mango demi-glace with pineapple cilantro salsa.
The Times of Southwest Louisiana
www.timessw.com, 11 Mar 2004 [cached]
Delta Downs Executive Chef Brian Grzyb says there are six different food stations that serve up to 2,600 people daily.
...
Delta Downs Executive Chef Brian Grzyb, a Yankee come to country, loves the fact that he can cook with fresh seafood everyday at his Vinton racetrack and casino.
"The seafood was a draw," said Grzyb, a Chicago native."Plus, there is so much land here that we can grow all our own fresh herbs in a garden.
"So every morning, I go out and pick it and chop it up.That is such a luxury," he said.
Grzyb, only 28, oversees a staff of 120 which includes seven chefs.His primary responsibility is the Outlook Steakhouse, which, on a busy day, may serve 200 people.Overall, the track on its "busiest day" may serve 2,600 people from six different food stations.
Delta Downs is upgrading its facility at every level and Grzyb wants the racetrack's menu to be a big draw."I want our food to be the second reason people come here.
"If everyone (on staff) does a good job and we emphasize quality then we have a great opportunity.We are very lucky in that we can serve higher-quality products and yet still be very competitive in price.Pricing is a wonderful amenity to a chef," said Grzyb.
Does Delta Downs serve just standard casino fare?"No.We change the menu every three months.And if a person comes in and wants a special request, something he doesn't see on the menu that he's had here before, if it's in stock, we'll cook it.
"Our food service options are really open-ended here; we can do whatever we want and be creative," said Grzyb, adding that food appearance is nearly everything.
"I think food presentation and flavor are tied.You eat with your eyes first and if something looks good, it tastes good in most cases.We've made desserts here that our patrons say ‘Looks too good to eat,' and that's a monster compliment," he added.
...
If people come in with their favorites, I love to create new recipes - we can accommodate all that," said Grzyb.
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