Press "Enter" to skip to content

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

"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 f...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.