EARLY LIFE – Multinational Background
Born in the USA, growing up in Switzerland, Venezuela and finally settling in the United Kingdom, Gregory was raised in 4 major global languages and continues to remain fluent in both spoken & written English, French, German & Spanish
EARLY LIFE
Multinational Background
Born in the USA, growing up in Switzerland, Venezuela and finally settling in the United Kingdom, Gregory was raised in 4 major global languages and continues to remain fluent in both spoken & written English, French, German & Spanish
EDUCATION – Masters of Engineering - Postgraduate Diploma
Gregory completed his primary education at the Lycée Français Charles de Gaulle and his secondary education at Harrow School. Following this, he pursued a Masters of Mechanical Engineering degree (MEng) combined with Management Techniques at The University of Edinburgh, gaining a 2.1 in just 4 years instead of 5. Gregory was fortunate enough to have been accepted on an Erasmus Exchange Scheme to carry out his “Diplomarbeit” at the world’s largest automobile manufacturing plant with Volkswagen in Wolfsburg, Germany.
Thinking he wanted to pursue a career in engineering Gregory enrolled on the Advanced Course in Design, Manufacturing and Management (ACDMM), at Cambridge University gaining a Postgraduate Diploma as well as Certified Diploma in Accounting and Finance
GRADUATE CAREER
In the early noughties, engineers were very sought after as problem solvers by the leading Management Consultancy firms and as such Gregory was recruited onto the Business Analyst Graduate Training Scheme at Deloitte Consulting. He worked on a number of major projects including the global SAP roll out at Bayer AG in Leverkusen, the Congestion Charging Scheme at Capita in Coventry & TFL in London, and Inventory Optimisation at Smiths Medical in Munich.
CULINARY CAREER
In his first position at Marcus Wareing at the Savoy Grill, Gregory gained the necessary experience in cooking Michelin-starred quality food under the tutelage of acclaimed Kiwi Chef Josh Emett. As he was promoted through the ranks he gained considerable insight into the factors influencing the management of a multi-million-pound turnover restaurant.
Gregory went on to be sous chef as part of the opening brigade at the Gordon Ramsay group’s first venture in the USA, in New York’s London Hotel, where he worked until 2007.
Gregory left Gordon Ramsay Holdings to help grow his family’s boutique catering company, Sissi Fabulous Food Ltd from a small home-based private chef business to a large events catering firm. As the Head Chef, Gregory brought his culinary expertise to the development of new menus and to the execution of the dishes at the events. As company director he used his considerable business experience to market the company and continually improve the supply chain management. To this day Gregory has evolved his role in the company as the team grew to become Executive Chef and Operations Director. Major global corporate clients have included The Duchy of Cornwall, Louis Vuitton, HSBC, MINI (BMW).
Since 2012 Gregory has been regularly in demand as a Food & Beverage consultant by a number of global hotel and restaurant chains including Holiday Inn (IHG), Genting Casinos and East Coast Concepts.
Gregory has recently trained as a Diet & Nutritional Advisor and has consulted on vegan restaurant menu concepts. He has consulted in Germany, France, Switzerland and the UK.
EDUCATION
Masters of Engineering - Postgraduate Diploma
Gregory completed his primary education at the Lycée Français Charles de Gaulle and his secondary education at Harrow School. Following this, he pursued a Masters of Mechanical Engineering degree (MEng) combined with Management Techniques at The University of Edinburgh, gaining a 2.1 in just 4 years instead of 5. Gregory was fortunate enough to have been accepted on an Erasmus Exchange Scheme to carry out his “Diplomarbeit” at the world’s largest automobile manufacturing plant with Volkswagen in Wolfsburg, Germany.
Thinking he wanted to pursue a career in engineering Gregory enrolled on the Advanced Course in Design, Manufacturing and Management (ACDMM), at Cambridge University gaining a Postgraduate Diploma as well as Certified Diploma in Accounting and Finance
GRADUATE CAREER
In the early noughties, engineers were very sought after as problem solvers by the leading Management Consultancy firms and as such Gregory was recruited onto the Business Analyst Graduate Training Scheme at Deloitte Consulting. He worked on a number of major projects including the global SAP roll out at Bayer AG in Leverkusen, the Congestion Charging Scheme at Capita in Coventry & TFL in London, and Inventory Optimisation at Smiths Medical in Munich.
CULINARY CAREER
In his first position at Marcus Wareing at the Savoy Grill, Gregory gained the necessary experience in cooking Michelin-starred quality food under the tutelage of acclaimed Kiwi Chef Josh Emett. As he was promoted through the ranks he gained considerable insight into the factors influencing the management of a multi-million-pound turnover restaurant.
Gregory went on to be sous chef as part of the opening brigade at the Gordon Ramsay group’s first venture in the USA, in New York’s London Hotel, where he worked until 2007.
Gregory left Gordon Ramsay Holdings to help grow his family’s boutique catering company, Sissi Fabulous Food Ltd from a small home-based private chef business to a large events catering firm. As the Head Chef, Gregory brought his culinary expertise to the development of new menus and to the execution of the dishes at the events. As company director he used his considerable business experience to market the company and continually improve the supply chain management. To this day Gregory has evolved his role in the company as the team grew to become Executive Chef and Operations Director. Major global corporate clients have included The Duchy of Cornwall, Louis Vuitton, HSBC, MINI (BMW).
Since 2012 Gregory has been regularly in demand as a Food & Beverage consultant by a number of global hotel and restaurant chains including Holiday Inn (IHG), Genting Casinos and East Coast Concepts.
Gregory has recently trained as a Diet & Nutritional Advisor and has consulted on vegan restaurant menu concepts.
He has consulted in Germany, France, Switzerland and the UK.
