executive chef: gregory Short

GREGORY SHORT

“I want to bring back the dining experience to taste and aesthetics,” says Masa’s Executive Chef Gregory Short.  “There tends to be a new trend to ‘modernizing’ the way many chefs are working these days.  My belief is that with so much accessibility to exciting foods, the focus needs to be centered exclusively on taste and the combination and concentration of flavors.”

For nearly 25 years, Masa’s, popularly regarded as one the finest French restaurants in the world, made its reputation with a succession of chefs that deftly walked the line between culinary adventure and classicism.  Since 2004, Chef Gregory Short follows in the “hall-of-fame” roster of award-winning chefs originally started by Masataki Kobayashi and continued by star master chef’s Julian Serrano, Ron Siegel and Richard Reddington.

A Montana native, Chef Short made his way to Hyde Park, New York and graduated in 1993 from the Culinary Institute of America.  Short continued his education and further refined his talents while cooking under the watchful eye of David Kellaway and the Salish Lodge in Snoqualmie, WA.  After three years, Short was offered the opportunity to further cultivate his education with Thomas Keller at the world-famous, French Laundry in Yountville, California.

While at French Laundry, Chef Short moved up through the ranks from Poissonier, Garde Manger, Saucier and for four years as Thomas Keller’s Sous Chef.  In 2001, Keller and Short’s peers nominated him for the Bertoli Sous Chef Awards Competition where he won first prize.

In 2003, Short was offered the opportunity to open Loft, the Montage Resort and Spa’s then new restaurant in Laguna Beach, California.  “Being part of an opening team at Montage and providing leadership and direction for an exciting new venture was a great way to showcase my experience and talents.”  During his time at Loft, Short received high praise for his work.

While under the direction of Chef in Residence, Richard Reddington, Chef Short returned to Northern California and partnered with Reddington to continue the tradition of excellence that had preceded him at Masa’s.

“To be part of the continuing history of Masa’s is an honor.  As Masa’s enters its 25th year we, as a culinary experience, are growing along with the times.  Today, Masa’s offers a world-class standard in contemporary French cuisine that continues to grow.  I believe the quality of ingredients found throughout the West coast exceeds expectations.  Over the last few years we have increased our use of organic food and sustainable products by local growers and farmers by 60%.”

As for his contemporary culinary style, Short adds, “My menus continually evolve… I rarely go back to something I have done.  With so many different food varieties, I love exploring new items in three and four dimensional variations.”

A young, fresh, highly talented team leads Masa’s today.  According to Short, “Our style and service has changed since Masa’s opened in 1983.  We appeal to a broad range of clientele who demand flexibility.  While we offer a nine course menu we also offer 3-6 course menus which have become increasingly popular… Guests consider our superior service and cuisine as unpretentious, beautifully served in an elegant, relaxing atmosphere.”