Greg Rubin is the Chef de Cuisine of American Cut in Tribeca. Greg is a Long Island native who began his cooking career at a steakhouse in his hometown at the age of 19. Eventually he made the move to the Laurent Tourendel’s BLT Steak in New York City. After 2 years at BLT Steak, Chef Greg decided he wanted to diversify his experience and learn the art of making pasta; a skill he beautifully demonstrates in American Cut’s nightly pasta specials! He moved on to work for acclaimed Chefs Nick Anderer at Maialino and Michael White at Ai Fiori. When it came time to find a Sous Chef for his upcoming NYC flagship location of American Cut, Marc Forgione immediately hired Chef Greg to help open the restaurant and run the kitchen. Two and half years later, Chef Greg was promoted to Chef de Cuisine of American Cut.