One Atlantic Appoints Gregory Smith As Executive Chef

Wednesday April 14, 2010

One Atlantic APPOINTS GREGORY SMITH AS EXECUTIVE CHEF

Atlantic City, N.J., April 7, 2010 – Reinforcing its dedication to offering exemplary cuisine, One Atlantic, is pleased to unveil Gregory Smith as its new Executive Chef. With almost a decade of professional experience in the culinary arts, Smith will bring new dimensions to the culinary masterpieces at One Atlantic. 

Smith joined One Atlantic from The Pavilion at the Hospital of the University of Pennsylvania, where he served as Executive Chef since 2006, managing the dining services and a staff of 65. In this position, he continued to use his gourmet background for catering special VIP events and creating innovative gift boxes, while day-to-day, he utilized his experience to provide interesting menus to suit the dietary needs of the patients and the diverse preferences of the multi-ethnic staff. Prior to that, his particular flair and talent earned him the prestigious position of Sous Chef at Lacroix at the Rittenhouse restaurant in Philadelphia, P.A.

Smith’s culinary voyage began with an apprenticeship with the world-famous chef, Georges Perrier, at The Le Bec-Fin in Philadelphia. As a true testament to Smith’s culinary talent, his apprenticeship eventually led to a full-time position at the renowned restaurant. He spent six months studying garde manger under chef John Olsen. He is an alumnus of the Art Institute of Philadelphia, The Culinary Institute of America and the Masterworks Program at the CIA. Through hard work and attentiveness to detail, Smith was named Captain of the Culinary Team, and won the bronze medal in the Pennsylvania State Food Competition.

With its unwavering commitment to quality, One Atlantic, Atlantic City’s premier over-water event space, offers gourmet cuisines that are designed and prepared using the finest fresh foods available. In keeping with the “farm-to-table” philosophy of One Atlantic, Smith will lead the One Atlantic team who can source locally-grown, environmentally sustainable foods to create unique and exciting menus for every extraordinary event. Working with One Atlantic, Smith will have the opportunity to take gourmet, custom catering to a whole new level by offering clients the opportunity to indulge in the venue’s signature 100-Mile menu, featuring foods foraged within a 100 mile radius of Atlantic City.