Gregg has 25 years of experience in concept development, culinary and beverage, training marketing, new product development, R&D, and consulting. Gregg opened his first restaurant with his family in the early ’90s in New York City and spent the better part of a decade as a team member and operator for independent restaurants and regional chains before moving on to become a project manager for Fortune 500 restaurant companies.
During his formative years, Gregg worked with Red Lobster restaurants and joined an international training team responsible for the largest expansion in company history. Transformative years followed as an Operations Excellence project manager working on every facet of the restaurant business. Later, Gregg would manage beverage programs for Darden’s Specialty Restaurant Group, Bahama Breeze, Seasons 52, Capital Grille, Eddie V’s, and Yard House. Gregg found new challenges in managing the new product development pipeline for Bevolution Group as Director of Beverage Development. Gregg brings a Level 1 Cicerone, First Level Sommelier certifications, Advanced Spirits & Mixology certification, and a lifelong passion for the restaurant industry.
One Sipsmith gin & tonic with a lime
“Restaurants are all a stage for providing guest experiences. The show is choreographed teamwork with a dash of chaos; fire, knives, drinks, and lifelong friendships. Providing that experience for a guest is rewarding. Producing that experience with a team is satisfying. None of us are as good alone as we are with a passionate team around us.”