Chef Gregg Sessler of Cava - Biography
Chef Gregg Sessler moved to New Hampshire after having spent 5 years in San Francisco and the northern California wine country. During his time in California, Sessler worked as the executive chef and wine buyer at The Caprice, where he played a pivotal role in making the restaurant one of the premier dining destinations in the Bay Area. His critically acclaimed menus boasted seasonal products classically cooked with just the right amount of modern influences. Together with his sous chef at the time, Perfecto Rocher, he experimented with wild ideas such as an 18 course tasting menu.
At Cava, which he set up in November 2008, together with business partner John Akar, Sessler continues the experimentation— he chooses to bring together flavors that aren’t necessarily thought of as complementary and to top it off, he’s serving food in small dishes and a tapas style that is unusual for the area. Though initially Sessler and Akar had some teething troubles, they have now been in business for close to 5 years are successfully influencing their neighborhood to try something off the beaten track for them.