Chef Greg Jaworski brings a remarkable 15 years of food service experience to his Lake City venture, Nosh Restaurant & Bar. Having begun his career in his hometown of Ypsilanti, Michigan at local historical gem Haab’s Restaurant, Greg worked his way from bussing tables to the position of floor manager.
The flame of his gastronomic interest was fanned at Cousin’s Heritage Inn in nearby Dexter, Michigan, where Greg learned the foundations of country French cuisine in addition to the art of serving patrons and professional catering. He began training at the culinary program at Washtenaw Community College, ultimately moving to professional training at the world renowned Le Cordon Bleu at Atlantic Culinary Academy in Dover, New Hampshire.
During his instruction at Le Cordon Bleu, Greg honed his skills at Lindbergh’s Crossing in the nearby New England seaport of Portsmouth, New Hampshire. Greg quickly moved up the ranks at Lindbergh’s and ultimately achieved the prestigious title of Chef de Cuisine, a position requiring extensive cooking experience, honoring him with the responsibility of daily menu creation.A subsequent move to the Washington D.C area brought him under the tutelage of one of the districts most celebrated chefs and entrepreneurs, Jeff Tunks. Greg was given the opportunity to assist Tunks with the opening of Ceiba which celebrates contemporary Latin American cuisine and has been praised in such publications as Food & Wine, Gourmet, and The Washington Post.
At Nosh, Greg has been able to display his passion for locally grown meats and produce by creating seasonal specialties that are changing the culinary landscape of the Lake Pepin area and bringing diners back to savor his offerings time and again.