Greg Picolo is the executive chef of Redemption Restaurant and a New Orleans native. After receiving his degree in culinary arts from Delgado Community College, he worked with numerous respected chefs and went on to win multiple awards. He has been featured in magazines such as Gourmet and Bon Appetit and is a member of the James Beard Foundation. The guiding principles of his cuisine-maintaining the freshness and purity of the ingredients-are derived from his French and Italian heritage.
