Chef to cook; gourmet to country; it’s all good at local inn

by Betty Wrenn Day - Posted on Apr 24, 2013 - 02:35 PM

Photo: Greg Dusenberry is a professional chef but he calls himself “just a cook.” Photo by Betty Wrenn Day

Greg Dusenberry is a professional chef but he calls himself “just a cook.” Photo by Betty Wrenn Day

Photo:
Photo: Above, Baked Eggs with Lump Crab Meat and Red Pepper Sauce; below, Lemon Blueberry Pancakes

Above, Baked Eggs with Lump Crab Meat and Red Pepper Sauce; below, Lemon Blueberry Pancakes

"When people ask me if I’m the chef, my reply is: ‘I’m not the chef, I am the cook.’ So much less pressure." That’s Greg Dusenberry speaking as partner/owner, with his wife, Lori Dickey Dusenberry, of the Inn at Tabbs Creek in Port Haywood.

Although Greg was once a professional chef, at this stage of his life, he calls himself ‘just a cook.’ His ability has not wavered when serving dish after dish of what his guests call gourmet cooking. Greg refers to it as just good country cooking.

A native of North Carolina, Greg graduated from St. Andrews College with a degree in philosophy, but after graduation, he pursued a career in organic gardening on two different farms for seven years. During those years he gained the knowledge of good fresh vegetables, how to grow them, and their best uses, a wisdom he puts into action today. "I love it. I had become a vegetarian while in college and remained so for nine years."

Greg’s love for good food led him to A Southern Season, a restaurant in Chapel Hill, N.C., where he began his cooking career as a prep cook. He spent six years with them, rising to sous chef before he made a career change and went with Whole Foods Market, a national distributor, "the largest in the world." There he spent almost seven years as a head buyer of the prepared foods department.

"I loved the experiences I had with the organic foods and Lori and I wanted to get away from the corporate business so we began pursuing the lifestyle we are now living."

It’s a decision they both feel they have been rewarded in making. "We chose Mathews because of Lori’s family living here and it’s an area rich in local foods."