Chef Greg Fills the Stomachs and the Spirits of Windward | CulinArt Group

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Chef Greg Fills the Stomachs and the Spirits of Windward

June 6, 2017

Making lunch for over 600 people is a difficult job, but because of Chef Greg Jones’ experience cooking full-time for colleges and sports arenas, he has cracked the code of providing for huge masses of people, enjoying every step of the way. “I am the most happy when I am cooking for my friends and family, and putting a smile on their faces,” Chef Greg said. “I also get this same feeling when I see students enjoying my food.”

Chef Greg does acknowledge that catering for an entire community is a rather strenuous process. “Some employees get in at 6 a.m.,” he said. “I come in slightly earlier.” It takes about two hours to prepare the breakfast and lunch food, and employees are constantly restocking.

Greg has a handle on the masses of people coming in, but he does admit that managing the little storage space is difficult. “The quantity of the people is not a problem, but the storage is.”

Taking on the rush of the Pavilion is a daunting task, but Chef Greg, along with his co-worker Khan Sharafat, and the other employees make it smooth and efficient. Next time you are in the pavilion, make sure to appreciate Chef Greg’s appetite for culinary creativity.

Not only have Chef Greg and Khan learned how to manage the craziness of the pavilion over the past year, they also prioritize making food that they know the students and faculty will love. “I like to switch it up and shuffle the food items each week,” Khan said. “The most important thing to me is making the food [for which] the kids ask the most.” One of the things that make Greg’s methods so unique is that he never follows recipes!

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  • June 7, 2017

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““What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!””

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“I wanted to thank you all for another successful Commencement weekend.  Once again, the CulinArt team pulled it off! I had the opportunity to visit many events this past weekend and the food looked great, was set up on time, and most importantly the “clients” were happy.  Congratulations on a job well done. ”

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