Meet the Chef Behind Our Carmel Restaurant at Grille 39
EXECUTIVE CHEF GREG
Greg's love for food began in his grandmother's kitchen, where he first discovered the joy of cooking and the tradition of passing down recipes through generations. By 14, he was already working in a professional kitchen, a passion that led him to pursue formal training at Hocking College in Nelsonville, Ohio. There, he sharpened his skills on the culinary competition team, representing the school in American Culinary Federation events across the country.
After graduation, Greg stepped into his first executive chef role at a bed and breakfast in Ohio's Hocking Hills before moving on to Mitchell's Fish Market where he worked as an Executive Chef for 5 years.
Then, in 2017, Greg joined the Renaissance Indianapolis North Hotel as Executive Chef, where he continues to elevate the dining experience at Grille 39. Inspired by both classic traditions and fresh, innovative ideas, his cuisine is grounded in flavor, storytelling, and connection. Among his favorite recipes is his family's beloved carbonara, a dish that reflects his passion for honoring heritage while sharing it with others.
When he's not in the kitchen, Greg treasures time with his wife and three children, drawing inspiration from family, travel, and the simple joy of gathering around the table. For him, food is more than a craft—it's a way of creating lasting memories.
