Owner / Chef
I have had a desire to cook ever since I could reach the knobs on the stove as a child. Growing up in Springfield Ohio, I had little exposure to fine dining but knew from our simple family dinners that food is the medium that brings people together. That sentiment was elevated when as a teenager, I had my first dinner at an upscale but quaint restaurant in Yellow Springs. I learned that dining can not only bring people together but has the potential to be a life changing experience. Since then, I've gone down many paths, including undergraduate and graduate degrees from The Ohio State University, and starting a family. Through it all, I've always found time for cooking both professionally and recreationally- sometimes having a hard time telling the difference between the two. My craft was further refined when I met a great Chef mentor who introduced me to three generations of culinary experience passed on through a family linage of French Chefs. It was around that time, in 2016, I started Chef's Table Columbus to bring these dining experiences to your home and special occasions.
I was born in northeast Ohio to Reverend John and Kimberly Greig. Being the son of a pastor, I moved several times during my childhood and grew to love different regional cuisines. After spending my teenage years managing fast food establishments, I garnered a sous chef position in a barbecue restaurant in Portland, OR. In 2012 I moved back to Ohio and at 23 was given my first executive chef position at Local Roots in Powell, Ohio. Over the years I have utilized and honed my skills in many kitchens across the nation, including opportunities to work with two James Beard Award winning Chefs. After three restaurant openings in Las Vegas, NV (Greene St. Kitchen, Mas Por Favor, The Slanted Door) in 2019, I decided it was time to move back to Ohio and contribute to the Columbus area food scene. I’m excited to bring my experiences to your event and take you on a culinary journey of your own.
I grew up on a farm outside of a small town in Ohio. Far be it from me to have wanted to cook “professionally” at a high level for as long as I could remember. Growing up for me was about being in the best possible position to obtain the coveted brownie batter spoon after mother was done baking. The Kitchen was always THE spot for all things good!
Fast forward through culinary school around age 20, flying by the seat of my pants I managed to create a few dishes that impressed the Chef at a small fine dining restaurant formerly located in Delaware, OH that is known for their upscale progressive cuisine. That is where everything changed for me. The Chef taught me how to learn, to follow passion - cooking through an artists lens, a means of expression. To that end, I am a part of the Chef's Table team to fulfill my ultimate dream of sharing, teaching, and curating experiences that will be remembered for a lifetime.
Ever since I can remember I’ve had an insatiable desire to be hands on with food. Growing up in a small town in Ohio, the kitchen and everything to do with it was my home. I spent countless hours with the patriarchs of my family peeling potatoes, weeding the garden for fresh produce and earning my stripes alongside them. I never thought cooking professionally was feasible until a career tech school approached my high school and I decided to dive in head first. I’ve spent 7 years in the industry climbing my way from a pantry cook/dishwasher to executive chef and everything in between. I have a passion for creating, sharing and cultivating community. My goal as someone contributing to the Columbus food scene is to feed the most basic human need that we all have, to feel loved and accepted through hospitality, great eats and better company.