In the Kitchen with Natasha
- Woman Up Cleveland
- 2 minutes ago
- 8 min read
Natasha Pogrebinsky - Cluster Executive Chef at InterContinental Hotels Cleveland
Food and the act of cooking it has always been more than meeting a basic human need to nourish our bodies. The ceremony of making a meal and putting thoughtfulness and admiration into something that someone will consume is one of the most long-standing ways to show love for others. Being able to tell stories, share experiences, and create community through cooking is a true gift, one that Natasha Progrebinsky has mastered.
Chef Natasha Pogrebinsky is a master chef and culinary expert who has lived and worked in Cleveland for many years. Her current position at the Cluster Executive Chef for InterContinental Hotels Cleveland allows her to oversee all their outlet locations. Including Table 45, North Coast Cafe, C2 and other dining spots, her duties span everything from hosting events to creating menus. Although her work is different in every restaurant, her number one focus is developing more talent and encouraging chefs to be number one.
She has always had a passion for cooking and knew from a very young age that she has always wanted to prepare food for others. From playing in a play kitchen as a child to cooking for friends and family in college, Natasha knew her calling from day one.
Although she always saw herself in culinary school following high school, she was temporarily deterred from these dreams by self doubt and the doubt of others. She told us, “In the early 2000’s, there weren't a lot of women doing what I wanted to be doing at this high of a level. And the culinary profession wasn't very welcoming. Chef’s weren't stars, they weren't on covers of magazines. You could be any doctor and it’s considered prestigious, but chef at any stage was not.”
Deciding instead to pursue a degree in pre-med at Case Western Reserve University she then moved into anthropology and clinicals at university hospitals before ultimately pivoting to teaching. After earning a degree at Cleveland State University, she became a teacher for high school and college students. In the mid 2000s, empowered by her brother, she visited the French Culinary Institute, immediately fell in love, and finally found her calling.
When talking about her ‘ah ha’ moment on the visit to the institute, Natasha said, “It was like the sound in movies when it just zones out. Everything kind of stopped and I was just so exactly where I needed to be. The smells were so intoxicating and it just all woke me up.” She decided to return to school and ultimately began her professional career in the culinary world.
Natasha is very familiar with the idea that a chefs journey to their professional career is not often a linear one. High burnout rate, low pay, and physically demanding work environment are all factors that can deter one from pursuing a career in culinary. Furthermore, when it comes to women, the societal expectations of being in the kitchen does not always carry over outside the home. When it comes to the culinary industry, women are less likely to be expected to run a kitchen and these biases often lead to difficult working environments for those who decide to challenge these stereotypes.
Although the industry continues to grow and change, as with many industries, more efforts can certainly be made to enhance the experience of women looking to pursue these careers. Natasha shared, “It still is difficult for a lot of women. We are about 60% of the industry but only about 4% at my level. Theres a lot of women cooking and working hospitality more than men, but they never get to make it to the higher level and get promotions. The industry has a lot of growth to do in that respect.”
Especially with the influence of her personal experiences, building and maintaining a positive working culture remains extremely important to Natasha. Her dedication to mentoring others is a true testament to her character and it influences all of her work at all of her locations. Through she still enjoys getting hands on with the menu’s she creates and interactions she gets to have with customers at her restaurants.
“Helping people be the best is so important. A lot of chefs have been here since the hotel opened so its about showing respect for all the work they have put in but also giving everyone the tools they need to be better as chefs. I am able to take all my experience of cooking and running restaurants an put it into something impactful in a positive way,” she told us.
Natasha knows better than anyone that Cleveland’s food scene is so often underrated. She highlighted the uniqueness of our cities cuisine and gave a shout out to the West Side Market as a place to get inspired, connect with vendors, and embrace the cultures of our city. The hotel being neighbors with the Cleveland Museum of Art, and Severance Hall as well as near so many hot spots like Playhouse Square and the Rock and Roll Hall of Fame gives her the advantage of connecting with people from all over the world and city.
The diversity and community that she comes across each day is not only inspiring to Natasha, but has helped her connect with the customers she serves through the hotel as well. “Our staff alone is from almost every country you could think of,” she said, “So that changes your perspective and outlook on life and how you approach food and menus. We have such access to diversity in Cleveland and it inspires me every day and helps me to grow. You never stop learning when you’re in a diverse environment.”
After hearing about her admiration for diverse opinions and visions and her dedication to passing the torch to those coming up in the industry, we asked Natasha what the most rewarding part of her career journey has been so far. Despite the obvious trials and tribulations that come with achieving any success at such a high level, Natasha remains not only grateful but reflective of all it took to get here. “My parents had the American dream. They originally wanted me to do it by becoming a doctor but really it is being able to day that I was able to give them that American dream by becoming successful in a profession of my choice. That is the most important part,” she shared.
She encapsulated our whole conversation perfectly by talking about her parents and their immigration to America with the hopes of providing her with a fulfilling and successful life. It is so clear when she talks about her story that the influence of her parents is what drives not only her passions to become successful, but to pass that success on and ensure that others walking in her footsteps can have the same achievements in their own right.
Natasha knows that she is not alone in her story saying, “I think that is an important part of the American dream is that you can become successful in a career of your choice. I say this because it is something a lot of immigrants can relate to. I had my own personal dream of cooking and I followed it and though it was a difficult journey, I was able to push through and keep going.”
We touched on how it can be difficult to look back on how far you have come and acknowledge how you are paving the way for others. Natasha is the perfect beacon of hope for those who have any self doubt for any reason and she shared that although she didn’t always have a mentor or guide through her journey, she intends to always provide that to others. Over and over again we speak with inspiring women who desire to open doors and hold them open for those coming behind them.
As for making change, Natasha is certainly leading the way. She advocates for growth in the culinary and hospitality industries when it comes to many ‘standards’ that are widely accepted but could certainly be improved upon. She encourages women to give these industries a try when it comes to jobs that seem less creative but can instead lead to less burnout and lower turnover.
She explains it best saying, “It’s almost 100% because of culture. A lot of small stand alone’s are not structured enough to foster a culture of both productivity and mental and physical health. I don’t want to come off saying that small restaurants don’t know what they are doing but it can be very difficult to create a culture that isn’t all based on work ethic. The diversity is there but I don’t think we recognize it enough.” Although she sees the culture in kitchens shifting to a place of more work life balance, promoting diversity, recognizing achievements, and supporting all staff will only improve things further.
We touched on how many outsiders often only have an understanding of the inside of a kitchen from what they have seen on TV and in film. As with most things, these depictions can often be very inaccurate and damaging to those who are genuinely interested in these careers. Natasha understands better than anyone that being able to see yourself in those who work these jobs is what helps younger generations to reach their fullest potential. The longevity, stability, and benefits of the job are rarely, if ever, shown to the average person so Natasha’s efforts to connect with those wanting to enter the industry is more crucial than ever to ensure that these young people can pursue their dreams as a reality.
Finally, we talked about what comes next for not only Natasha, but for InterContinental Cleveland and her work as Executive Chef. She shared that this job has been the beginning of a new journey for her and she is thrilled to help elevate Cleveland's culinary scene and show off what our city has to offer.
She looks forward to collaborations with our community, especially when it comes to their neighbors at the Cleveland Clinic and many of the small businesses in the area. She said, “We want to welcome in Cleveland locals and not just be a hotel with a great restaurant. Working with local businesses like Brooklyn Cheese and other purveyors who can give access to a bigger stage. People who come to Cleveland will have a chance to experience what we have without having to seek it out themselves.”
Engaging the community and collaborating with others is such a huge part of her goals and dreams for her own work as well as that of the hotel. Not only does this mutually benefit any and all businesses, it expands their overall networks within and beyond our city. Natasha truly understands it saying, “Clevelanders are so proud of our city and chefs and restaurants and food. There is no limit on pride in Cleveland. I want to tap into that and showcase these hardworking business owners and woman owned businesses now that I have a bigger stage too. I am very excited about that.”
Chef Natasha Pogrebinsky serves as an inspiration to young chefs and women everywhere that you can achieve your dreams. Her hard work, dedication and perseverance have proven that she is a true example of not only the American dream, but of what you can achieve when you ignore the doubt and believe in your abilities and talents. Natasha understands the benefits of getting involved in the community and it is such a pillar of her work that she carries with her always. She is an intentional and skilled individual who radiates positive encouragement and our city and community are so lucky to have her!
