Chef Gregg Collier

Gregg Collier has proven his culinary skills again and again. In the position of Executive Chef, he has daily opportunities for menu changes, perfecting plate presentations, and every other aspect of the whimsical culinary art perfected by Red Fish Grill. From utilization of the space and personnel, to menu descriptions, recipes, and creation, Gregg Collier is at the very center of this casual, New Orleans seafood establishment. Gregg lends himself to Red Fish growing into the hearts of every New Orleans local, and into the minds of every visitor.

A graduate in 1990 from the Culinary Institute of America in Hyde Park, New York, Chef Gregg earned his Associates Degree in Culinary Arts. His hands on training found him working with such Culinary Greats as Emeril Lagasse and Chef Jamie Shannon at Commander's Palace.

Chef Collier's operational experience is rarely paralleled in this industry. Beginning his formal training at New Orleans' own Commander's Palace, and learning all Culinary Stations in the enormous Brennan Family Establishment, Gregg became a staple of the kitchen. Moving to other establishments such as Chef Allen's Restaurant of Florida, and on to Bayona, owned and operated by Chef Susan Spicer, Sous Chef Gregg assisted Susan to such prestigious titles at Co-Culinary Chairman for Meals on Wheels in 1996, and 5-Beans Award from Menu Magazine, also in 1996.

In 1998, Gregg came back to the Brennan Family (of Commander's Palace fame) by operating the kitchen and overseeing the multi-million dollar opening kitchen budget at Dickie Brennan's Steakhouse. At The Steakhouse, Chef Collier developed creative menu selections and solutions and alternatives to the traditional steakhouse cuisine, as well as efficiently managing all Back of House operations.

Most recent to Red Fish Grill, Gregg joined Ralph Brennan Restaurant Group from Foodies Kitchen, in Metairie, Louisiana, where he was the Executive Chef of a high-level volume kitchen, producing more than 200 menu selections daily for more than 1000 daily guests.

Ralph Brennan Restaurant Group feels blessed to have Gregg Collier as the Chef of Red Fish Grill. He has been and remains a tremendous asset to the Brennan Family, as well as to his kitchen.