We are thrilled to launch our Chef Collab Dinner Series at Anzu Social! Each dinner in this series will highlight a culinary visionary making waves in the industry.

For our first dinner, join Anzu Social’s Executive Chef Greg Giebler & Mistral’s Chef de Cuisine Victor Donadio, as they team up to give you a 4-course dining experience.

There are two options for this experience: food and beverage pairing ($115++) or just food ($89++) and all beverages can be purchased a la carte.

Menu coming soon…

Meet the chefs…

Executive Chef Greg Giebler

Growing up in Highlands, New Jersey, a fisherman’s town, Chef Greg developed a deep love for locally sourced seafood. He began his formal training at the Academy of Culinary Arts. His career then expanded with an upscale dining experience at Café Loren in Cape May, where his passion for French cuisine grew. Inspired by Chef Sean Brock’s emphasis on indigenous ingredients, chef Greg moved to Nashville’s renowned Husk, learning the art of preservation and open-fire cooking. Returning to the Jersey Shore, he became Chef de Cuisine at Heirloom in Asbury Park, specializing in Modern American cuisine with local, sustainable ingredients. As the Executive Chef at Anzu Social, Chef Greg has turned his focus on Asian-inspired small plates, blending flavors from China, Japan, Korea, and Vietnam mixed with his foundation in French and Nordic techniques, using fresh produce from local farms, fishermen, and foragers.

Chef de Cuisine Victor Donadio

Chef Victor Donadio is the Chef de Cuisine at Mistral in Princeton. He began his culinary journey in 2017 as a cook at Elements, where he had the privilege of working alongside esteemed chefs Scott Anderson and Mike Ryan. During his time at Elements, he developed a deep appreciation for bold flavors and seasonal ingredients. Victor transitioned to a Sous Chef role at Mistral before assuming the position of Chef de Cuisine. His culinary foundation was established during his studies at the Italian Culinary Academy, where he gained invaluable knowledge, skills, and techniques. It was in Rome, where he crafted fresh pasta daily, that his passion for Italian cuisine truly blossomed.