The relationship between people and food has always guided and inspired Gregâ€™s culinary style; from the farmer to the chef to the restaurant patron, food has a role and a meaning. Building on his understanding of this connection we all have with food, Greg developed a simple vision to create dishes using the only the finest, freshest ingredients sourced as locally, sustainably and ethically as possible.
Greg began pursuing his culinary aspirations at a young age. Over nearly two decades, Greg worked in some of the best kitchens across the globe. Specifically, his experience with Sergi Arola of Arola, Bruno Menard of the Dining Room, and Eric Ripert of Le Bernardin had him plying his craft and learning alongside a handful of the most respected industry leaders. Serving as Sous Chef at Blue by Eric Ripert, was a transformative and invaluable experience for Greg, instilling a respect for seafood to complement his deep appreciation for the terroir of farm-fresh ingredients.
Greg continued his upward trajectory as Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands. Here, Greg began to develop a signature style, bringing unconventional techniques to French and American classics. During his tenure at Brasserie, Greg was honored to be invited to cook alongside a team of chefs at the James Beard House in New York City. His second invitation to The James Beard House came during his tenure as Chef of the five-diamond restaurant LÂąEscalier at The Breakers in Palm Beach, Florida. This time as Featured Chef.
LÂąEscalier gave Greg a chance to showcase his skill in haute cuisine, producing many exciting creations such as pumpkin gnocchi with white truffle foam and his extraordinary Garden Landscape – a whimsical miniature garden replicated and styled entirely from edible ingredients. Finally, Greg worked as Chef de Cuisine for The Penrose Room at the Broadmoor, Coloradoâ€™s only Five Star, Five Diamond Restaurant.
Despite his extraordinary skill with contemporary haute cuisine, Greg brings an honest simplicity to even the most complex of dishes: never masking the quality of the ingredients in the experience of the dish. In the fall of 2105, Greg joined the Brick Farm Tavern in Hopewell, NJ as a Partner and Executive Chef to continue the successes he has earned fulfilling his vision of connecting people to their food through expertly crafted dishes made with the best ingredients to be found.