Bio on Chef Greg

I am a career working chef and teacher with 20+ years experience . I have worked in fast paced environments ranging from the most hi-tech kitchens to make-shift grills on the beach. I have had many amazing adventures working as a chef in my career but there are two that stand out. I am a lifetime fan of the Angels and I was invited to celebrate with the team after game 7 of the 2002 World Series for the work I did in their kitchen.  I was also in the locker room for the 2007 Stanley Cup Anaheim Ducks win. Celebrating with both teams were pinnacle moments in my career. It made the countless work hours almost wash away. I have donated my skills for many medical foundations, Government Leaders and charities with one goal in mind, “Great Food Always!”  I have seen a lot and done even more. Whether it be Asian twists or Meddi- delights, I have thrown my knives at all major cuisines. I have not had the cash to visit all food meccas across the globe, yet. However, knowledge is easy to come by these days and ingredients can be obtained with a click of a mouse.

"Imagination is only one part of a great chef. You have got to know how to use the tools given to you. "

As A Newbie

Cornerstone Catering began my true food service career. I started there while I was still in culinary school. I worked as a prep cook in the morning, after lunch, ran off to school, and back to the coffee shop and kitchen all night. Wash, rinse, repeat. With all that, I worked my way through the ranks as Chef Assistant in a short 8 months. I was free to play with my food and really test my skills with little to no regard for my budget. This job gave me the basic food service skills, taught me about time management, and how to manage a diverse group of employees. During this time I also did part time work driving for a catering service, working for a butcher, and helping out the family biz. 

Chip Upgrade

Aramark Sports and Entertainment took me from prep cook to full fledged Sous Chef in 2 years. I worked hard and learned a ton. By my second year, at the age of 22, I was working for Aramark at Angel Stadium running my own kitchen, making my own menus and working about 80 hours in a week. I eventually became the Luxury Suites Chef, contracting out about $30,000-$50,000 of revenue in a single day. It took a lot of teamwork and planning but the job always finished with happy patrons and even happier GM’s. I then spent 2 years working at the Honda Center and experiencing a whole new world of food service. This is where I learned finesse, style and all the details. From the Eagles to Disney on Ice and everything in-between, I saw it all. Getting a crash course in thinking on your feet was a wonderful skill to acquire.

Going International 

Jones Catering was my most inspirational and gratifying culinary adventure thus far. I spent three years on the island of Grenada working as a culinary consultant, caterer, personal chef and culinary teacher. You could find me at the Rum shack or "lime’n" on the beach most days as the world turned a little slower. I had enough time to center myself and enjoy my mini retirement. I learned about new foods, culture, and experienced the most vibrant and powerful spices in the world. I had lots of time to study and learning about other cultures only made me want to create every day. The more I learned, the more I yearned to share with others. 

The Fish Out of Water

"The Migration of 2010" was a tremendous educational and life changing experience. We moved from the island back to the mainland, into a state we had never visited, knew nothing about, and all arrangements were made via e-mail. It was a recipe for disaster. No home, no money, no life line to save us. When we got settled we grew to love our surroundings. Raleigh, North Carolina, was a definite culture shock coming originally from Southern California and most recently from a Caribbean island. To get back to the speed and efficiency I wanted, I spent 6 months working 4 or 5 different line cook positions sharpening my teeth once again working the grind and preparing for war. I went to cook for Meredith College working for my old friend, Aramark. I was the Executive Chef of an all women's college, steeped in tradition and southern charm. While there, I got my Corporate structured wings, making waves of change and teaching old dogs new tricks. By far, not the least culinary educated set of co-workers but definitely the hungriest to learn. I cooked for 2800 ladies, school officials, politicians, the North Carolina Governor, and a lot of newlyweds.

If You Can't Take The Heat.....

Next up, my desert adventure was working at an Embassy Suites Hotel. I worked long hours and odd days with an 18-hour food and beverage operation. I was running one small kitchen servicing a full breakfast buffet, room service, fine dining restaurant, and a busy banquet department. You could say I was running a circus. During my brief stay at the hotel we got a lot accomplished. We re-launched a restaurant into a fine dining steak house and bar, survived hotel crippling hoards of Club soccer and softball families, grew the banquets department to an increase in sales of over $65k monthly, became an official venue for the Palmdale Chamber of Commerce, won back to back “Taste of Palmdale” awards for Best Restaurant and had an editorial in the AV Press. We never stopped pushing the boundaries. 

The Lion's Den

Loyola Marymount University switched gears for me. Going from a one man show to commanding 50 cooks, 10 dishwashers, 25 front-house staff and micro-managing the budget spun me around for a minute. I quickly straightened the ship and with our team, built a well-oiled machine producing over $100,000 in sales weekly. With 11 separate concepts running harmoniously together under the same roof took a lot of organizational skill and a little gambling. This large brigade would push out made from scratch, fresh prepared, and hand trimmed meats daily. The 7-day operation takes a toll on the creative artistry of cooking. My passion began to fade and I felt I was being replaced by a robot. Time to go!

......And to the Future of us all

Windward School Kitchen. It is undoubtedly the most impressive school cafeteria in Los Angeles. We were a “Scratch” kitchen that cooks for a population of 800+ twice a day with selections that circle the world. It is a farmer’s market of fresh prepared items. We provide versions of popular food concepts, themed holiday meals and heartwarming comfort food. Everything we did there was to help the younger generations achieve greater things. I believe that there is “No better way to feed the soul than through the belly.” I tell people that we serve smiles! I’ve seen more smiles and enthusiasm from the dishes we created at Windward School than I have ever seen in my 20+ years. It has re-kindled my passion for teaching and willed me to spread my knowledge to anyone who wants to listen!