Northeast FLAVOR Magazine featured 900Degrees culinary leader Chef Chris Grauwiler in their Winter 2014 edition. Here is a excerpt of his interview:
I trained under Chef Kurt Guttenbrenner, of Wallse, in New York City and Mark Biroc of Exquisite Entertaining of NYC and NJ. I worked at Tavern on the Green as Banquet Chef. I have worked in and also owned my own catering firms and cheffed at the Michelin Star restaurants in NYC since 1997. Honing my skills, I opened the Hotel on Rivington, Southern Hospitality, and Flame Deal catering. I also ran the Brother Jimmy’s commissary on the Westside on 11th Avenue, and was recognized as a top ten new restaurant chef at the Ivy Inn in Hackensack, NJ.
Do you have a goal for your restaurant?
We want to build on our reputation as a quality purveyor of gourmet Neapolitan pizza and enhance that concept to offer other superior entrees that satisfy our clientele. We’ll take the highest quality ingredients, along with the best available exclusively wood fired ovens, and blend them into very memorable combinations.