Our executive chef, Rick Brey, has been in the restaurant industry since 1974. Rick started cooking and managing a kitchen at The Anchor Inn in Neenah, then The Camelot in Menasha, Bergstrom Hotels as the beverage manager, Country Kitchen, with his brother Bill, then owning Nauts Landing with his wife, Renee, for 20 years before coming to Greene’s Pourhouse. Rick is a self-taught chef and enjoys the whole creative process. Some of his favorite things to prepare are baby back ribs, stuffed pork chops and Renee’s favorite, grilled scallops and prawns on jasmine rice with a white wine sauce and fried leeks. Rick’s favorite cook book is Hot and Sticky BBQ by Ted Reader (which he “borrowed” from their friends Bob and Laurie several years ago!).

When Rick isn’t cooking, he enjoys hunting, fishing, camping, bike riding, kite flying and spending time with Renee and his family and grand kids..and partaking in his favorite libation, Miller High Life!



My name is Nikki Dessart and I'm kinda a kinda a big deal around here! LOL! I am 33, married to my wonderful husband Shane and have 2 amazing kids, Cash and Maggie.  I have been in the restaurant business since I was 14.  I started working at my parent's restaurant, Nauts Landing, as a hostess & busser.  At 15 I moved to the kitchen to work with my Dad, Rick Brey.  It was then that I discovered my love of cooking.  With the exception of a brief stay in Arizona, I stayed at Naut's until it closed about 4 years ago.  I was about 6 months into working at Bon Appetite at Lawrence University when my Dad asked if I'd come join  him at Greene's Pour House!  I am nearling my 3 year mark at Greene's and I absolutely love it here.  I am Sous Chef and head Pastry Chef and working with my Dad again.