The greatest journeys in life sometimes begin and end in the most unexpected places. One day Greg was reading the island paper and discovered that reMain Nantucket had announced plans to sponsor a year-round culinary and educational facility on the island. Over the next three weeks we embraced the idea that, together, we could develop a program to foster year-round engagement and the kind of ‘third place’ – outside of work and home – that would celebrate the island’s rich culinary heritage in new and dynamic ways. We also knew that the venue would afford us unparalleled opportunities to compliment work already happening across the island’s culinary, farming, and fishing communities, and to attract world class talent to a new destination for cooking classes, demonstration events, tastings, and lifetime learning.
Greg was born into a culinary family where chefs were revered and family dinners consisted of Julia Child and Jacques Pepin in the PBS series “Great Chefs.” At seven, Greg received his first omelet pan, and by age 14, he had found his first job in a restaurant – peeling carrots by the 50 lb bag, and learning the basics of ‘back of house’ work ethics in the kitchen and then ‘front of house’ smarts.
A graduate of the Culinary Institute o America in Hyde Park, NY, Greg spent the next 10 years working as a private chef on Nantucket and GM of several restaurants (both here on island and in Steamboat Springs, CO) before returning to the island with his wife and two young children in 2011. He has previously worked at Moors End Farm and Topper’s Restaurant at the Wauwinet, served as General Manager of Met on Main, and in 2013 co-founded Dinner Parties Nantucket.