Chef Gregory Torrech
Barcelona Brookline
Chef Gregory Torrech began his career working at the Ritz Carlton in West Palm Beach, Florida during culinary school. His New York experience started at the trendy downtown La Esquina and the New York Times two-star rated Resto, where he worked with Chef Ryan Skeen. Together, they moved to Irving Mill, New York Magazine’s four out of five stars General Greene, and the Michelin starred Allen & Delancey. Torrech then took on the role of chef at Brown Café on the Lower East Side, followed by a Sixth Street Kitchen. Chef Gregory started the boutique restaurant dining and design group SUPPER’D, and has consulted for companies including Fire Island Ventures LLC. He was Chef/Owner of Union Republic in Jersey city, which was favorably reviewed by the New York times. Torrech’s last post was the highly acclaimed Beehive in Boston. Chef Torrech leads the incredibly talented culinary team through his menu at Barcelona Wine Bar in Brookline, sharing his knowledge from traveling Spain and his vast career with his staff and guests alike.
