A calm, focused, hardworking individual who has a great passion for food and who enjoys cooking a variety of different styles of cuisine. Greg gets a real buzz out of leading a busy kitchen, and great pleasure from seeing contented diners. A natural leader, he is not only able to give orders and delegate tasks, but also reliably carries out orders as well
Born in Washington DC, Greg has spent the last 11 years moving around the world, having worked in some of the best restaurants in Barcelona, Los Angeles, and London.
As an experienced chef, he has a proven track record making great food that entices diners and leaves them wanting more.
He loves the freedom of expression that cooking gives him and has worked hard to build a reputation in the culinary world.
Bread and Honey Catering
Executive Sous Chef March 2016 - Current
High-End Corporate Catering and Events
Head Chef January 2016- March 2016
Tapas Bar and Wine Workshop
Executive Sous Chef September 2015 - January 2016
High- End Steak House
Little Chelsea Fish Market
Head Chef February 2015- September 2015
Chef de Cuisine November 2011-December 2014
Piccadilly Circus, London
Central London Restaurant and Club
Lead Line Cook August 2008-October 2011
Beverly Hills, Los Angeles
Modern High-End Spanish Tapas Restaurant & Bar.
AREAS OF EXPERTISE
Small Plate Dining
Food Costing and Control
Food Hygiene Level 3 - Supervisor
Speaks English and Spanish
Strong IT skill set (word, excel), including Facebook and Twitter
CPLE certified (health and safety, food safety, fire awareness, equality, COSHH, manual handling)
Excellent Problem Solver
Good Team Leader
Exceptional Interpersonal Skills