Chef Gregory Bastien began his culinary career at the Sierra Room in Grand Rapids, Michigan where he rapidly worked his way up to Sous Chef. Bastien traveled to San Francisco for a few years where he served as Chef d’ Tournant at Aqua before returning to the Midwest. It was in this region that Bastien experienced working in some of Chicago’s most acclaimed kitchens, including the Lead Line Cook and Cheese Program Director at the James Beard Award-winning Avec and serving as Sous Chef at Perennial. He also served a brief stint at Next where he helped develop the Paris 1906 menu before coming on board at Tavernita. It was in these roles that Bastien built a solid base in management skills and honed his craft in menu conception.
Recognizing Bastien’s keen eye for quality, seasonal, and diverse ingredients, culinary talent and commitment to continued education in the restaurant industry, Mercadito Hospitality recruited Bastien to serve in his current role at Tavernita alongside Executive Chef and Partner Ryan Poli. Bastien collaborated closely with Poli, with whom he previously worked with at Perennial, in developing Tavernita’s current menu. Bastien’s signature dish, and one of the restaurant’s most popular menu items, includes the one and only Greg’s Meatballs.