Chef Greg, please tell us a little about yourself.
I am a private chef based in NYC. With my private chef business, I focus on private dining/events, weekly meal services, cooking classes and staffing. My goal is to curate amazing private dining experiences for my clients and to help people eat healthier.
Why did you decide to become a chef? Did you go to culinary school?
I decided to become a chef because I loved to cook and wanted to pursue a career doing something I was passionate about. I attended the Institute of Culinary Education and from there started working in restaurants before becoming a private chef.
What’s your favorite thing about being a chef?
My favorite thing about being a chef is cooking for people and being able to connect with them through food. Many people have become passionate about food and it's fun to cook and talk about something I enjoy so much.
Which is your favorite cuisine, to cook and personally?
My favorite cuisine is Farm to Table/Seasonal American cuisine. I enjoy it because I get to go to the local greenmarkets and utilize the great ingredients we get from the local farmers.
Please tell us more about your cooking classes.
For my cooking classes, I have a wide range of what I offer (knife skills, pasta making, homemade pizza, etc.). I am pretty open to offering any type of class that someone might be looking for. At the moment I am only set up for in-person classes but recently the demand for virtual classes has increased so I am currently looking for a setup to offer that as well.
Do you have any tips for moms at home?
Clean as you go and have everything prepped before you start cooking. In the restaurant, they call that "mise en place." The more organized and clean you are the faster and easier cooking will be.
What’s the strangest thing you’ve ever eaten?
Probably bugs, cow heart or brains. Not things I enjoyed but interesting to try.
What’s your favorite ingredient? And your least favorite one.
I would say duck is my favorite ingredient to cook with. It's very versatile with what you can pair with it and a lot of people don't realize how great it is. My least favorite is cheese. Oddly enough it's one of the only ingredients I do not like. I'm trying to change that though!
What’s your favorite tool in the kitchen?
My favorite tool is my Vitamix blender. It's one of the first items I purchased for myself when I started as a private chef over eight years ago. I still have it today and it's one of my most used kitchen tools.
Which is your favorite wine, and favorite cheese?
My favorite wine is the Las Jaras Cabernet Sauvignon. My favorite cheese would be mozzarella.
Is there any good book you would like to refer to our readers?
I would say any of the Ottolenghi cookbooks. They are very versatile and mostly healthy recipes.
When you are not cooking, what can we find you doing?
When I am not cooking I am spending time outdoors skiing, hiking, camping, biking.
Who’s the one person you want to cook for living or dead?
Eddie Vedder
What is the best way to reach you?
The best way to reach me is by email or my website. You could also follow me on Instagram.
Thank you!
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