All posts by Rick Gresh

Earning an Associate Degree in Culinary Arts at the Culinary Institute of America, and then leading the kitchens of many acclaimed restaurants in Chicago, Rick Gresh is one of the most well known figures of Chicago’s restaurant scene.

Currently, Rick Gresh is the the Director of U.S. Culinary Operations for AceBounce and Flight Club Chicago.

Find out more about Rick Gresh reading the interview he gave out to Chef’s Pencil here.

Grilled Chicken Thigh Skewers by Chef Rick Gresh

Cooking Time: 30 min

Chicken Recipes
First Course

American Recipes by Professional Chefs

Grilled chicken thigh skewers with togarashi and brown sugar soy glaze is one of the most popular dishes at AceBounce Chicago. This recipe serves 4 people – 16 skewers in...

Rick Gresh

February 24, 2019

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