Gregory leaning over the pass, finishing a run of salmon canapés.

Come
Hungry.

Hello, I'm Gregory

I've spent my life cooking, travelling, teaching and chasing delicious ideas around the world.

Some became dinners.
Some became businesses.
Some changed the way I cook forever.

↓Come in
A dark sauce being poured over a fillet of salmon in a black dish.

First things first

Delicious
comes first.

Because if nobody wants to eat it, what's the point?

I don't believe eating well should mean giving up the food we love. I want the healthier choice to be the one you're secretly hoping there's seconds of.

That's the challenge. And the fun.

Gregory seasoning a steaming pan mid-service.
“Gregory is a very talented chef and business manager with a keen eye for detail/presentation paired with exceptional people skills.”
— William Hixon
Gregory finishing a tray of food with a blowtorch, flame catching in the foreground.
A wicker tray of small, colourful bowls of food.Translucent slices of raw fish with radish and herbs on a pink-rimmed plate.Steak, fries, sprouts and rosemary on a wooden sharing board.Slices of dark, open-crumbed sourdough on a wooden board.

A career built in serious kitchens, on television, and at extraordinary tables.

  • The Duchy of Cornwall
  • Savoy Grill
  • RTS — Al Dente
  • IHG Hotels & Resorts
  • Louis Vuitton
  • Royal Opera House
  • Deloitte
  • University of Cambridge
  • HSBC
  • MINI
  • Blackstone

From the Savoy Grill and Swiss television to private work for the Duchy of Cornwall, Novak Djokovic, heads of state and royal households.

Cook with love.
Love what you eat.

Three things I've learnt along the way

One

Cooking should build confidence.

Forget perfection. Learn a few principles, trust your senses and you'll be amazed what you can make.

Two

Meals should bring us together.

Some of life's best conversations happen when everyone finally puts everything else down and eats.

Three

Feeding people is love.

It's one of the oldest and simplest ways we have of saying: I care about you.

Who is this guy?

I've been
cooking for
a while.

My life has taken me through professional kitchens, television studios, restaurants, street-food stalls, classrooms, farms, private homes and more countries than I can sensibly fit on this page. I've lived in Venezuela, Switzerland, Germany, New York and Britain, and travelled through more than 45 countries.

Everywhere I go, I steal something. An idea. A flavour. A technique. A tradition. A better way of doing something.

Don't worry — I usually ask first.

Along the way I've worked in extraordinary professional kitchens, spent years cooking on television, taught thousands of people, built restaurants and food businesses, and cooked for everyone from hungry kids to royalty.

And I'm still learning.

My story
Cover of Guide TV Cinéma, August 2013, announcing a new chef on Al Dente.
Guide TV Cinéma — August 2013
L'Illustré feature: 'Tout le monde parle de Gregory Schaad-Jackson'.
L'Illustré — "Le plus suisse des chefs américains"
Gregory presenting a dish in the Al Dente studio kitchen.
Al Dente, RTS — ten seasons of Saturdays
Then — a young cook, being put through it on national television.
And now — same curiosity, considerably more mileage.

One life.
A lot of tables.

A long table loaded with salmon, breads, tomatoes, cheeses and vegetables.

Teaching. Laughing. Working.

Gregory talking a room of adults through a technique as they lean in to watch.
Gregory immersed in an outdoor ice bath.
Gregory at the pass in chef whites, working through a dish.
Gregory in a suit jacket speaking animatedly while two men listen across the table.

Different places.
Different people.
Different ideas.

One question keeps pulling me forward:

What can food make possible?

A few ways in.

There's more than one way to come to the table.

01
A board and grill loaded with freshly baked pizzas.
A plated carpaccio being served at a celebration.
A whole lamb turning over an open fire at a live event.

Eat with Gregory

Celebrations, gatherings, corporate events, pop-ups and food experiences designed around one simple idea:

Give people something they'll still be talking about tomorrow.

Pull up a chair
02
Overhead view of hands rolling sushi around a shared table with Gregory.
Participants cooking together around a long table at a workshop.
A grid of home cooks joining one of Gregory's online cooking classes.

Cook with Gregory

Cooking experiences, workshops and smarter ways to cook at home.

Less following recipes. More understanding what you're doing. And considerably more eating.

Let's cook
03
Black-and-white portrait of Gregory mid-sentence in his chef whites.
Gregory working dough while a camera operator films him in the studio.
Gregory's food app open on a phone screen.

Watch & read

Films, television, recipes, stories and whatever I've been thinking about when I should probably have been doing something else.

Have a look
04
Gregory at the European Pizza Championship stand.
Gregory at work on a food project.
A Gregory SJ food product in development.

Build with Gregory

I've spent much of my life turning food ideas into real things. Restaurants. Products. Experiences. Brands. Businesses.

If you're building something interesting around food, health or hospitality:

Let's make something
Gregory leading a group of cooks through an idea around a busy prep table.

Currently obsessed with…

Garlic + honey.

Right now there's a jar of garlic fermenting in honey in my kitchen.

It looks suspicious.

It smells incredible.

And there's some fascinating science happening inside it.

Which means, obviously, I need to know more.

Down the rabbit hole
Black-and-white archive photograph of a young Gregory tasting from a pan in a home kitchen.

Why I still cook.

After all these years, I still think feeding someone is one of the kindest things you can do. You take a few ingredients. Give them some time and attention. Put them in front of somebody you care about.

And for a little while, everyone stops doing everything else. They eat. They talk. They laugh. They connect.

That's still magic to me.

What's cooking?

A few things currently on the go

Learn

Cooking Smarter

Fewer recipes, more principles. The way I wish someone had taught me.

In the works

Escape

Vuelve a Tu Origen

Cooking, fire, and a few days of remembering what food is for.

Ongoing

Build

Two food projects

One is a product. One is a place. Both are still slightly secret.

In progress
Ask me what's next

Come
Hungry.

For food.

For ideas.

For discovery.

For good company.

Or for something neither of us has thought of yet.

Eat togetherCook togetherBuild somethingJust say hello