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Gregory Gilbert is an experienced culinary professional with a diverse background in various culinary roles, including Chef at Upper Crust Food Service since September 2016, where responsibilities include creating daily meals for up to 120 people and managing dietary restrictions. Previous roles include Executive Chef at Urban Alley Bar & Eatery, where a new restaurant concept was developed and BOH operations were overseen, and Chef Instructor at The Culinary Academy of Las Vegas, teaching culinary skills and food safety. With extensive experience in high-volume kitchens and catering settings, Gregory has demonstrated strong leadership and organizational skills, consistently focusing on menu development, staff training, and adhering to food safety standards. Gregory holds an Associate degree in Culinary Arts from the Orlando Culinary Academy.