Young Chef Greg Grossman

His first big coup came at 10 when he presented his folks with pan-seared sea scallops under a balsamic vinegar glaze, accompanied by what he describes as "a wild-mushroom melody."
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His first big coup came at 10 when he presented his folks with pan-seared sea scallops under a balsamic vinegar glaze, accompanied by what he describes as "a wild-mushroom melody."

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