Mick Gregg grew up in Dublin, Ireland and moved to the United States in 1985 to attend college. While working on his English Literature degree at Mercy College in Dobbs Ferry, NY, Mick began working in restaurants in the New York metropolitan area. He started working in restaurants in 1987 as a dishwasher at the Chart House Restaurant on the Hudson River in Dobbs Ferry, NY. He spent 11 years with the restaurant and ended his career there as the head trainer and dining room manager. While at the Chart House Restaurant, Mick absorbed every aspect of running a successful restaurant. It was there that he laid the foundation of his restaurant management career.
In 1999, Mick and his family relocated to Saratoga Springs where he accepted a management position at Longfellow’s. Mick furthered his management career by joining the team at Sargo’s at Saratoga National Golf Course. During his 4 ½ year career at Sargo’s Mick meet Nancy Bambara who for the next two years pursued Mick to join DZ Restaurants. In late 2006 Mick Gregg accepted the position of restaurant manager at Forno Bistro. Mick has been instrumental in outlining and executing the efficiency of the management team. He was promoted to General Manager of DZ Restaurants in late 2007.
In 2014 Mick was promoted to Director of Operations. As the Director of Operations, Mick provides leadership, guidance and operational support to all restaurant managers while mentoring restaurant performance and ensuring standards are maintained.