Racine is a contemporary American restaurant that takes its inspiration from local farms and producers of Montgomery County. Racine uses local, organic, ethical and natural ingredients whenever and as much as possible presenting them in a playful way.
Greg Vassos
Chef & Owner
Although Greg is known for his contemporary French and American creations, he has remarkable skill executing delightful farm-to-fork dishes inspired by many cuisines and dictated only by his passion for fresh ingredients. His other, lesser known talent is that of visionary restaurateur. For it was a clear and simple vision to use only local and ethical ingredients that brought Racine to life and it is this same vision that underscores his success.
Greg started to cook at a young age and pursued the art with incredible dedication. In the span of nearly two decades, Greg worked in many kitchens on four continents alongside some of the world's most respected chefs including Sergi Arola of Arola, Bruno Menard of the Dining Room and Eric Ripert of Lebernardin. It was his role as Sous Chef under the direction of three-star Michelin Chef Eric Ripert that provided Greg with invaluable experience and a respect for seafood.
Greg's success continued as Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands. Here he was inspired by the art of French cuisine and began to implement various modern and unconventional techniques. It was during his time at The Brasserie that Greg was invited to cook alongside a team of chefs at the James Beard House in New York City.
His second invitation to The Beard House came during his time as Chef of five-diamond restaurant L'Escalier at The Breakers in Palm Beach, Florida. This time he was invited as Featured Chef. His career blossomed at L'Escalier with his demonstrated skill in haute cuisine, a skill that produced many exciting creations such as pumpkin gnocchi with white truffle foam and his extraordinary Garden Landscape, a whimsical garden with baby turnips, carrots, radishes and ears of corn "growing" from a porcini "soil" base topped with a potato rake and served on a slab of slate.
Greg brings an honest simplicity to even the most complex of dishes. He has a deep understanding for the connection that humans have with food and it is this knowledge that inspires him to delight palates with only the best, farm-fresh ingredients he can find.
