Greg’s culinary career began aged 15 with a modern apprenticeship at 21 Queen Street in Newcastle. Over five years, he developed a strong foundation in fine dining, progressing to chef de partie and working across 21 Hospitality Group’s diverse kitchens. The next half decade saw Greg honing his craft in standout local restaurants, while undertaking influential stages at establishments like Rick Stein’s Seafood, shaping him into a versatile, adaptable chef.

It was in 2010 that Greg joined SIX as sous chef – two years later he developed to a head chef position, then he evolved into an executive chef role overseeing multiple venues and growing a large team. A pivotal stint at Two Michelin star Blue Hill at Stone Barns in New York deepened his understanding of sustainable, world-class hospitality.

During the COVID-19 crisis, Greg pivoted to a charity role, cooking 1,000+ meals for families in need. In 2022, he returned to Pneuma Hospitality Group as Food Director, leading SIX through a relaunch and guiding its transformation into one of the North East’s most ambitious and refined dining destinations, underpinned by his passion for sustainable, locally sourced and seasonal ingredients.