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Gregg Anderson has a diverse work experience in the food and hospitality industry. Gregg currently holds the position of Vice President Operations - Health Care at Thomas Cuisine since October 2021. Prior to this, they worked for Thomas Cuisine as a District Manager overseeing 11 units throughout California, with a focus on Acute Care. Their responsibilities included managing food and quality assurance standards, staff development, client relations, financial management, and contract negotiation, among others.

Before joining Thomas Cuisine, Gregg was the GM/Executive Chef at Manhattan Grill and Powerhouse Event Center, where they were responsible for creating and maintaining the infrastructure of a fine dining themed restaurant and event center. Gregg also handled all business and operational needs, with a particular emphasis on the back of the house.

Gregg's earlier experiences include serving as the Executive Chef at Crane Creek Country Club, where they oversaw all kitchen operations, employee relations, food costs, quality controls, and menu development. Gregg also worked as the Executive Chef at Fort Washington Golf and Country Club and as a Sous Chef at Ameristar Casino.

Overall, Gregg's work experience showcases their expertise in leadership, operations management, culinary skills, and business development in the food and hospitality industry.

Gregg Anderson attended Bullard High School from 1986 to 1987, where they did not pursue a specific field of study. Gregg then attended Fresno City College from 1988 to 1990, where they focused on general studies. In 1993, Gregg Anderson enrolled at The Culinary Institute of America and studied culinary arts for a year, until 1994.