Well-seasoned chef arrives at RW-C

by Betty Wrenn Day - Posted on Oct 16, 2013 - 10:06 AM

Photo: Executive Chef Greg Griffin stands with three members of kitchen staff of eight at Rappahannock Westminster-Canterbury. From left are Shirley Henderson, a seven-year veteran, Genester Baker, a 12-year veteran, and Dot Taylor, with 20 years of service. Photo by Betty Wrenn Day

Executive Chef Greg Griffin stands with three members of kitchen staff of eight at Rappahannock Westminster-Canterbury. From left are Shirley Henderson, a seven-year veteran, Genester Baker, a 12-year veteran, and Dot Taylor, with 20 years of service. Photo by Betty Wrenn Day

Greg Griffin has accepted the position as executive chef at Rappahannock Westminster-Canterbury in Irvington and moving his wife and two children here is at the top of the list of things to do. She told him earlier that she would like to find a place in the Northern Neck or Middle Peninsula if they ever had the chance to live near her family in Williamsburg. Well, here they are, not quite moved as yet, but…

Chef Greg, a native of Texas, comes to Virginia with a great deal of experience and the willingness to share it all with his co-workers. "This is something I love doing and I have never had any second thoughts about this career I have chosen. It began when I was a student at the University of Texas, enrolled in biochemistry, planning to pursue a career in medicine. One summer I worked as a cook and loved it. So I took off a semester from my college studies and then another to pursue my new interest. Finally I told my parents that I wanted to do this as a living."

From that point on, diners have had the pleasure and satisfaction of discovering that Chef Greg made the correct decision.

For several years Greg worked at Chez Fred in Austin, Texas. "This restaurant made everything from scratch, even the croissant dough and the burger buns." But it was when he joined the Hyatt organization that he had hands-on training. "I worked for many different chefs and learned different methods of food preparation. I also had the chance to work in different kinds of restaurants where I became familiar with every aspect of the business. I spent 10 years at Hyatt in Austin and worked my way up to sous chef."