Greg has been cooking professionally since 1989. Early in his career, he worked for a catering company called All In Good Taste in Pittsburgh, Pennsylvania. His culinary talent and background in French cuisine landed him the position of sous-chef at the New London Inn in New Hampshire. Since returning to Pennsylvania in 2000, he has worked at the Mount Nittany Inn, the Carnegie House, and in the culinary department at State High. He enjoys taking pictures in the woods, mushroom foraging, gardening, pressure canning, and spending time with his family.