Chef Greg Smith
Executive Chef, Sea Island Beach Club
Greg Smith always had a strong passion for food, growing up in a home where the art of cuisine was celebrated. He found a personal connection to gastronomic culture from a young age, but it wasn’t until age 23 that he decided to pursue a career as a Chef. Greg graduated from the Art Institute of California—Los Angeles in 2003, with a degree in Culinary Arts. Following graduation, Greg’s culinary career began to take off; he received a prime opportunity to become part of Neiman Marcus Beverly Hills’ fine dining restaurant. As a newly-trained Chef, with local ingredients at his fingertips, Greg became fascinated with California cuisine and the art of fresh, bold, and spicy flavors as a base for his work. Following Neiman Marcus, he went on to become a Banquet cook at Four Seasons Los Angeles, Beverly Hills and Banquet Sous Chef for The Peninsula Beverly Hills. Before coming to Sea Island, Greg has worked as Executive Banquet Chef at the Omni La Costa in Carlsbad California, Banquet Chef at the Four Seasons Resort Nevis, as a Sous Chef at New York City’s Robert Restaurant (under famed Chef David Waltuck), Sous Chef at The Ritz-Carlton Westchester and most recently, Banquet Chef at the Ojai Valley Inn.
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