Executive Chef, The Fifth Element
From the Newport Mercury:
Originally from the state of Minas Gerais in Brazil, Gregson moved to Texas when she was 14 years old and became interested in cooking when she was 16. She ended up studying at the Culinary Institute of America at Hyde Park in New York and as part of an internship program, ended up at The Mooring in Newport, RI rising through the ranks to kitchen supervisor. She left to work as a sous chef at Keenwah and then at 22 Bowen’s Wharf where she was also sous chef.
Why does this head chef enjoy what she does? “The creativity side of it is really huge. It is really good for me, but I think when it boils down to it, it’s the fact that I make people happy,” she said.
— Pearl Macek | Mercury
CHEF MARINA GREGSON BUILDS FLAVORS THAT EVOKE SATISFYING FEELINGS OF HOME COOKING, BUT DONE BY THE HAND OF A PRO. MARINA'S KITCHEN CREATIONS ARE THOUGHTFUL, SEASONAL, FRESH, AND INSPIRED. SIMPLY PUT, THIS IS THE FOOD YOU CRAVE.
• Named one of RI's Best Young Chefs by Providence Business News
• Winner of the Newport Mercury's "Favorite Chef" Love Award—two consecutive years and counting...