006: Gregg Sessler of Cava

Today's guest has come a long way since his first job in hospitality, where he wasn't allowed in the kitchen. His passion for food drove him to enroll at Paul Smiths Culinary School in Brighton, NY. His professional career started taking off with his 5 year stint in the San Francisco's Bay and in Northern California's Wine Country. 3 of those 5 years were spent as Executive Chef and wine buyer at The Caprice, where he reinvented the restaurant into one of the Bay Areas premier dining destinations. While working as Executive Chef at Caprice, he also pursued his certification as a sommelier through the Court of Master Sommeliers. His newest role is as Chef/Co-Proprietor of Cava, a Mediterranean restaurant with tapas and wine bar, located in Portsmouth, NH. Cava is most well known for its diverse international wine selection, out door vertical garden and for its Chef's Tables, which allows for a uniquely personal and exciting dinning experience.