When it comes to cooking, Executive Chef Gregory Elliott’s philosophy has always been the simpler and more approachable a menu appears to his guests, the better. With a dedication to locally-sourced, ingredient-driven cooking, 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 in the kitchen, he can be found spending time with his wife and children, gardening, reading or traveling.