Greg
Personal Chef
Chef Gregory is a seasoned professional with over 30 years of experience in top kitchens across major culinary cities, including New York, Boston, New Orleans, Houston, Mexico City, and Washington, D.C. Raised in Texas, he developed an early appreciation for diverse regional cuisines, from barbecue and Mexican dishes to Cajun and Creole traditions. He began his formal career in Master Chef George Lorens’ French restaurant in Westport, Connecticut and continued to expand his skills through travel and work with renowned chefs.
In recent years, he has been a three-time finalist for Maryland’s Chef of the Year and was named Montgomery Magazine’s Reader’s Choice Top Chef in 2024 and 2025. His career highlights include multiple “Chef of the Year” honors, top culinary awards in Houston and Mexico City, and recognition for best brunch in NYC and best steakhouse in New Jersey. He has also won three categories at the Gene Mann Texas Wild Game Cookoff and appeared on Beat Bobby Flay. Since 2009, he has lived in the DMV with his wife and sons, and continues to create from-scratch, flavor-driven dishes.
You have guests coming for dinner, what are you making?
If it’s my family coming, a juicy smoked beef brisket, a crock of spicy chili, or maybe Jambalaya with a green salad and buttered corn bread would make everyone happy.
What’s your favorite ingredient to cook with?
It’s hard to choose a single favorite ingredient. Ultimately, my inspiration comes from what’s freshest and best at the market, with vegetables and thoughtful accompaniments playing a key role in every dish. Also, duck. Always duck.
What’s your favorite season to cook in, and what are you making?
Fall would be my choice. Farm produce still deserves celebration, and in cold weather we start to gravitate toward comfort foods, which I love to make.