Greg Howe

Corporate Executive Chef

Born and raised in Martinsville, IN, Chef Greg Howe has been eating farm-to-table his entire life. Dinner came from the family garden and local producers but he didn't recognize how unique that was until leaving home and discovering the restaurant industry – but that wasn't a direct route.

With thoughts of a degree in business administration, Chef Howe started school at Indiana University, Bloomington. In spite of being a straight A student and superior number cruncher, he just didn't feel that academics were the right fit for him. On a whim, he took a job at local restaurant and never looked back.

Chef Howe quickly made his way from Indiana to Hiltonhead, SC, where he cooked at the Hilton and Westin Resorts. From there he moved to Sarasota, where he turned around operations at the University Club, doubling business over the course of a year. His food caught the attention of the local Ritz Carlton and he was asked to join the team at the hotel's fine dining restaurant, Vernona. Chef Howe delivered a rating of 28 in Zagat and secured his spot with Ritz Carlton restaurants for the next 6 years. It was while working at Raya at the Ritz Carlton, Laguna Niguel – voted Best Restaurant in Riviera - that Chef Howe met Chef Richard Sandoval, for whom he works today.

In his current role, Chef Howe oversees F&B operations at all existing operations, while supporting the concept development and opening of new restaurants.

Chef resides in Orange County California with his wife, two children and two dogs. He spends over half his time on the road and looks forward to exploring some hobbies when things slow down at work.