Gregory is a highly skilled and classically trained Chef with over 25 years of experience in the hospitality and fine dining industry. Throughout his illustrious career, he has honed his craft at some of the most renowned hotel brands in the country, including the iconic Arizona Biltmore, the Grand Hyatt Union Square, and the Ritz-Carlton in New York City. Gregory’s culinary journey began with a deep-rooted passion for food and cooking, which led him to study at the prestigious Culinary Institute of America in Hyde Park, New York. He also received culinary training in his hometown of San Diego, California, blending the rich flavors of the West Coast with the sophisticated techniques learned at one of the top culinary schools in the world.

What truly excites Gregory about the culinary world is the opportunity to explore the diversity of food culture. Over the years, he has had the privilege of living in multiple vibrant dining capitals across the country. Notably, he spent time in New York City, working at the world-famous restaurants Le Cirque and Jean-Georges. These experiences have shaped his cooking philosophy, inspiring him to embrace creativity while respecting traditional culinary techniques. Gregory’s extensive exposure to different food styles and cultural influences has enriched his ability to lead teams in crafting exceptional dining experiences for guests from all walks of life.

Having lived in so many diverse regions, Gregory and his family have developed a profound appreciation for different cultures and their unique culinary traditions. He credits this exposure with helping him become not only a better chef but also a more empathetic and effective team leader. Gregory believes that understanding and celebrating the cultures around him plays a pivotal role in fostering strong relationships and creating an inclusive and expressive kitchen environment where everyone can thrive.

When he’s not busy in the kitchen, Gregory cherishes his time with his wife Lori and their three young children.