Born and raised in the Midwest, Chef Greg worked as a culinarian through high school and college during which time he enrolled in Paragon Restaurants Corporation chef apprentice training program to perfect his international and continental Cuisine. He joined the Hyatt family in 1990, where he began his career as the chef de cuisine of Hyatt Regency Kauai Resort and Spa’s Tidepool’s Restaurant. At Hyatt Regency Maui he oversees the property’s food and beverage initiatives for Japengo, Umalu, Swan Court and the resort’s catering and banquet programs. He returns to the island of Maui where he previously worked as the chef tourant in 1992. He also directs Hyatt Corporate’s new global F&B operating philosophy, “Food. Thoughtfully Sourced, Carefully Served,” which focuses on sourcing and providing healthy food and beverage options for guests. He also serves as one of the Hyatt Corporation’s training chefs and teaches rising culinary specialists in pastry presentation.