Chef Gregory Elliott takes an inspired approach to seasonal craft cooking, working closely with farmers and producers throughout the Midwest. With a dedication to locally-sourced,ingredient-driven cuisine with French and Italian influences, Chef Elliott has worked at some of the most renowned kitchens in the country, including Brannan's Grill in Napa Valley, and one sixtyblue and Ambria restaurants in Chicago. Most recently, he served as Executive Chef at Lockwood, a fine-dining restaurant featuring French and Italian influenced American cuisine in Chicago's Palmer House Hilton. At Lockwood, he oversaw a three-meal-a-day farm-to-table menu with an emphasis on craft cooking.
Chef Elliott graduated with a degree in Culinary Arts from Kendall College. When he's not inthe kitchen, he can be found spending time with his wife and children, gardening, reading or traveling.