Gregory Zifchak

Gregory Zifchak serves as an Associate Professor in Culinary Arts with extensive international professional experience across premier hospitality institutions. His career spans executive chef roles at Zincs Brasserie/Restaurant and Ciel Bleu Restaurant at The Mayfair Regent Hotel in Chicago, sous chef positions at The Ritz-Carlton Hotel in Chicago and The Woodlands Inn and Country Club, and specialized stations including entremetier at The Petroleum Club of Houston and etager at prestigious establishments in Paris, Lyon, and London.

His expertise focuses on Culinary Arts with deep specialization in French Cuisine and Restaurant Management, cultivated through hands-on leadership in Michelin-starred environments across the United States, France, and England. This global perspective informs his pedagogy in Hotel Culinary Operations and Professional Kitchen Techniques, emphasizing classical French methods adapted for modern hospitality enterprises.

Zifchak maintains active industry engagement as a member of the American Institute of Wine and Food, bridging academic instruction with contemporary culinary trends through real-world operational insights from his decades-long career in five-star hotel kitchens and fine dining establishments worldwide.