Chef Koren Grieveson

Chef de Cuisine avec

Chef de Cuisine Koren Grieveson developed her singular style and meticulous palate during a five-year partnership with Executive Chef Paul Kahan at Blackbird restaurant, where she served as Sous Chef from 1998 until 2003. Working with the collaborative chef, Grieveson was part of the team that launched Blackbird onto the world stage, earning the restaurant accolades for its extraordinary cuisine.

Born in South Africa, Grieveson’s family moved to Angola, Iran, England and Brazil before settling in the United States. She graduated from the Culinary Institute of America in 1996. In addition to Blackbird, her professional culinary experience includes work at San Francisco’s Aqua under Chef Michael Mina, and in Chicago at Spruce under Chef Keith Luce, and Crofton on Wells under Chef Suzy Crofton. Prior to earning her degree, Grieveson worked in private catering to the entertainment industry and served in the United States Army for nine years.