1. Press for Chef Gregory Webb
“If you build it, they will come….”

2. The following slideshow presents a few of the better print media highlights
for my work from 2008 and going back to 1998. These are a sampling of
articles about my cooking while in Mexico and Houston. During these years I
had the ability to create really exciting food in a number of kitchens. I
begin with Solea, the signature restaurant of the W Hotel in Mexico City.
Also included is a restaurant named Mick’s, in Houston, Texas; my own
property, Gregory’s in the River Oaks/Galleria area of Houston; and Estancia
Grill also in Houston. I started the slide show with reviews from Mexico
City as the executive chef of the W Hotel because while there I captured
something really special and the public loved it.
I don’t exactly know why I’ve always been so well treated by food critics
and the media-but probably it’s because I enjoy my work and critics find my
passion and enthusiasm towards food fun to write about. I do know that
when I’m in a position that allows for creativity the press and public are
pretty quick to find me.

3. Solea, W Hotel, Mexico City
Good article, but
I doubt anybody
read it…

4. Solea, W Hotel, Mexico City
Top Hotel Restaurants Issue Feature article on foods of Solea

5. Solea, W Hotel, Mexico City
This was a great article in Quatro Magazine, naming Solea as a ‘best hotel restaurant’ in Mexico
City. Later that month we were also named ‘Top 10 Restaurants Mexico City’

6. DF Magazine,
Mexico City
Df is a popular monthly magazine
that centers it’s content on
happenings within the ‘Federal
District’ -that is,’ Mexico City
Proper’. I was a featured chef and
named among the top 7 chefs in
the city.

7. DF Magazine, Mexico City
Top Chefs of Mexico City

8. Solea, W Hotel
Mexico City
Quatro Magazine did a profile of
the W Hotel’s Culinary Brigade

9. Solea, W Hotel, Mexico City
Year’s Best Issue Top Ten Restaurants

10. W Hotel, Mexico City
Featured chef article Top chefs with Seafood

11. W Hotel, Mexico City
Quatro article featured dish Quatro article featured dish

12. Solea, W Hotel, Mexico City
Top 25 restaurants Stacked Crème brulee

13. W Hotel, Mexico City
A true ‘Jet set’ publication Unique treats-’fruishi’

14. Estancia Grill, Houston, Texas
This review speaks of my knack for maintaining cultural accuracy in my
interpretations of diverse ethnic cuisines

15. Gregory’s, Houston
Because this
was the first
significant
review of my
restaurant in
Texas
River Oaks,
and while
it’s not
perfect, it’s
one of my
favorite
review’s
ever.

16. It’s always
something…
Gregory’s, Houston, Texas

17. Gregory’s,
Houston, Texas
Three hard fought forks from the
Houston Business Journal. This
publication did a lot towards
filling my dining room for lunch
service. Great review.

18. Gregory’s, Houston, Texas
Nice mention-top new restaurants,
best dishes, etc.

19. Gregory’s,
Houston, Texas
Trend setting in Houston 1999

20. Gregory’s,
Houston, Texas
This review states “Gregory Webb
is one of the city’s most creative
sauciers, he does wonders with
seafood and wild game…” then
goes on to say “…my service staff
needs much more seasoning.”
Story of my life…

21. Gregory’s,
Houston, Texas
I along with several other
restaurant chefs were
interviewed about the
business end of a
commercial kitchen.

22. Gregory’s,
Houston, Texas
This was a follow up to another
article regarding the business side
of restaurants. I provided a
financial critical path about
opening a restaurant.

23. Gregory’s,
Houston, Texas
The Houston Press critic enjoyed
my food but also found my
service staff lacking. “….Despite
several service gaffes…I’ll put up
with the service for a taste of
Chef Gregory’s delicious Gulf
Coast Oyster Pan Roast.” This
newspaper also named Gregory’s
one of the best new restaurants
for ‘98.

24. Gregory’s,
Houston, Texas
I loved this one for the
expressions “Swampland
Cuisine” and the more refined
“Bayou Moderne”. It was a great
review.

25. Gregory’s,
Houston,
Texas
Great review from the Houston
Press, but these days the thing I
end up dwelling on is how
skinny I was in front of that
stove. Lean years. Nice
expression-”Bayou Moderne”;
the article complemented my
restrained, refined approach to
classic Cajun dishes.

26. Gregory’s, Houston, Texas
“Gregory’s, Treebeards and Teddi’s”. Good company in
Houston, the other two are cajun institutions downtown,
and Gregory’s was on the way.

27. Gregory’s,
Houston, Texas
Great eye catching title to this
mention. “A Duck, a Cigar and
Me.” Gregory’s had a great cigar
bar, and the duck referenced is
my signature Black Opal
Duckling. The writer said the
restaurant “...resembles a classic
New York Dining Club, and
that’s a good thing.”

28. Mick’s, Houston,
Texas
Year end edition of the Houston
Press, naming Mick’s a top
restaurant.

29. Mick’s, Houston,
Texas
This is a great review by the
Houston Press about a month
after we opened, and a month
later this publication named us a
top ten new restaurant for
Houston.

30. Mick’s, Houston,
Texas
One of my best reviews ever. This
was the first review of Mick’s, just
2 weeks after opening. “Some of
Webb’s creations are stunning”,
and “Webb is a rising superstar…
who is creating exciting meals by
merging elements of French,
Louisiana and Texas Cuisines.”

31. Mick’s, Houston,
Texas
This is the Houston Chronicle
Dining Guide’s “Best of” edition
for ‘97. Mick’s was named in
several categories, and I was named
“Chef of the Year” which still
registers as one of the biggest
shocks in my life. I was really on a
roll!

32. Chef of The
Year Article,
Houston,
Texas
Two of the ten year’s best
dishes, the restaurant
rated best value, and my
being voted ‘Chef of the
Year’ by the Houston
Chronicle in the nation’s
4th largest city. Wow!

33. Mick’s, Houston,
Texas
In The Houston Business
Journal, 2 ½ forks was hard to
come by, and when this review
came out, we enjoyed a nice swell
in our lunch business.