The New York Times has called Chef Natasha Pogrebinsky’s work “bold,” “delicious,” and “fiery,” and her work has been favorably mentioned in a wide variety of national and local press such as The Village Voice, Time Out New York, USA Today, Brooklyn Exposed, and Brooklyn Bread.

Chef Pogrebinsky received her culinary education at the French Culinary Institute in Manhattan and began her restaurant experience as a line cook in famed New York City restaurants such as Bar Blanc and Park Avenue Seasons.

Pogrebinsky is also a Professor at CUNY’s Brooklyn College, teaching courses on restaurant management.  She has appeared as a guest chef on NBC's The Chopping Block, and has worked on various television productions for the Food Network.

Chef Pogrebinsky has worked with Marco Pierre-White, Jacques Pépin, Nils Noren, Yoshio Maruyama, Masahiro Kurisu, Cesare Casella, and many other established chefs.

Chef Pogrebinsky is currently working on a book on New European Cuisine due to be out by summer 2011.