About G's on Liberty
Grainne grew up in her parent’s neighborhood restaurant in provincial Northern Ireland. Upon completing her college degree, she moved to the U.S. and began a hospitality career of her own, which started with stints working for the Ritz Carlton in Kansas City and Atlanta, a 5-star restaurant in Florida, Cafe L’Europe, and locally as a restaurant manager with what was then, Hilton International and DoubleTree Hotels.
She was at the Ritz Carlton as part of the management opening team of two properties that Grainne was mentored by some of the world’s best wine experts. The seed was sown and Grainne began her own education in the food and wine business.
Grainne believes and bases her life around the idea that an expansive knowledge of food and beverage is only part of being an industry professional. You must provide a warm, comfortable environment for Guests and Staff to enjoy. You must become part of the community that supports you, and that you in turn support.
Meet Chef Eric
Although Chef Eric Leibering is a locally educated chef, his culinary span the globe. He started his career when he came to Pittsburgh to study at the Pennsylvania Institute of culinary arts, and earn his Associates Degree.
Over the years Chef Eric’s has had the opportunity to work with Chef Etienne Jaulin at the Townhouse Restaurant and Sous Chef Chris Edwards at Dakotas. He has a keen eye for presentation and details in his dishes, creating innovative seasonal menu selection driven by a passion for local ingredients.
Eventually Chef Eric found a home with Grainne Trainor at Blue North. There he designed a wide ranging from scratch menu, taught seasonal cooking classes and created innovative wine tastings. Eric is excited to bring his globally inspired, locally sourced cooking style to Bloomfield, and to build upon what he and Grainne started at Blue North.