MEET THE HOSTS

Meet chefs Cleetus Friedman and Rick Gresh. Both enjoy fine cigars, whiskey and long walks on the beach. (not together) 

You may know them for their renowned culinary skills at David Burke's Primehouse and Fountainhead. Or maybe you attended their own events, CigarBQue and Cooking up a Cure. 

Both Cleetus and Rick have competed in Food Fight, they've judged Food Fight and now they're back to run the show! 

Check out their full bios below.

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Rick Gresh
Executive Chef, David Burke's Primehouse and The James Hotel

A modern steakhouse menu is featured at David Burke's Primehouse, with Executive Chef Rick Gresh at the helm. Growing up in the Cleveland area, Rick earned his Associate Degree in Culinary Arts at the nationally renowned Culinary Institute of America. While in school, he landed an impressive externship at the Waldorf Astoria in New York and after graduation scored a spot on the line at Trio in Evanston. He then moved on to the Celebrity Café at the Hotel Nikko in Chicago before becoming consulting chef de cuisine at Tsunami, a contemporary Japanese restaurant located in Chicago's Gold Coast neighborhood.

At just 23, Rick accepted a sous-chef position at Chicago's hip jazz club, Green Dolphin Street, and won a three-star review from the Chicago Tribune. Being named Executive Chef a year later allowed the restaurant to thrive under his leadership. Pat Bruno of the Chicago Sun-Times wrote, "This is serious food." His next move was to The Wyndham Hotel Chicago and the award winning Caliterra Restaurant., where he proved himself once again and was quickly promoted to Regional Corporate Chef. In 2006 Gesh became the Executive Chef at the prestigious, private Saddle & Cycle Club where he oversaw the entire culinary operations.

Rick Gresh was named a “Rising Star of American Cuisine” by the James Beard Foundation in 2001. In 2004 and 2006 he was a USA competition finalist in the world’s premier culinary competition the Bocuse D’Or. 

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Cleetus Friedman
Executive Chef, Fountainhead

Born into a Jewish family, Cleetus Friedman was born to cook and entertain.

Since the age of 14, Cleetus has been working in restaurants learning from numerous chefs, both running kitchens and the front of house.

After moving to Chicago in 1995, Cleetus worked in kitchens by day and spent his nights studying at Improv Olympic with the great Del Close.  He went on to perform one man shows and was also cast in The Bomb-itty of Errors at the Chicago Shakespeare Theatre.

Cleetus’ vision for City Provisions was to offer the best in service and to connect people with where their food comes from, offering a total dining Experience.

On a monthly basis, Cleetus brews beer with local breweries that are on tap at craft beer bars throughout Chicago.  For the past two years Cleetus was named "Food Industry Professional Doing the Most for Craft Beer" by ChiTown On Tap. He also makes cheese, harvests honey from his own bees, and constantly strives to be in touch with his food from growth to plate. 

With a Mission to Connect Their Community With Food, Cleetus Friedman and City Provisions strived to educate their guests on what it means to be sustainable, local, and healthy.

His monthly Farm Dinners offer his guests a mini vacation where they get taken on a bus to a local farm to tour the farm and sit to a multi course dinner with beer pairings, a bonfire, and more. City Provisions was rated “Best Farm Dinners in Illinois” by CBS Chicago. 

Cleetus recently took over as executive chef of Fountainhead in Ravenswood.

Keep up with Cleetus and his adventures through Facebook or @CleetTweet on Twitter.

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Jake Kosten Photography & Food Revolution Chicago