Greg is currently group executive chef for Dunedin Restaurants Vault 21 and Prohibition Smokehouse. Prior to this he spent 5 years as head chef at Pier 24 Restaurant at Hotel St Clair. Starting his career in Greymouth, he has worked and trained with chefs like; Warwick Brown, Richard Cross and Michael Coughlin at Pier 24.
Since 2011 Greg has been an advisor for DB Breweries. This role has included helping establish the flagship restaurant for Monteith’s Brewery on the West Coast. Greg regularly competes in chef competitions internationally, is a member of NZChef’s High Performance Squad, and an ambassador for Chef Works.