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Greg Cornelius is an accomplished culinary professional with extensive experience in various roles within the foodservice industry. Currently serving as Executive Chef at Saprea since July 2019, Greg previously held the same position at Black Sheep Restaurant from October 2018 to July 2019, overseeing culinary operations for two restaurants. Prior experiences include positions as Chef at BISTRO 29, Account Manager at Gourmet Foods International, and Territory Manager at US Foodservice. Greg began a career in food service sales and marketing at Sysco Food Services, leading initiatives that significantly increased sales and profit margins. Earlier experience includes managing culinary operations as Club Chef at The Landings Club, one of the largest private clubs in the United States. Greg holds a degree from Johnson & Wales University.