Chef Gregory Mcphee
Chef At Home In Mcminnville
Get to know me better
With a strong focus on seasonality and letting the ingredients speak for themselves I try to meld classic technique with modern twists.
I have been a professional chef for over 20 years. I attended Culinary School at Johnson and Wales University. Early in my career, I was fortunate to work in some highly regarded properties nationwide, such as The Cloister at Sea Island and Husk Restaurant, under Chef Sean Brock.
I opened my first restaurant The Anchorage and in our first year was nominated for the James Beard Foundation Best New Restaurant award. After opening another restaurant and wine shop I decided to move into consulting and private chef services.
I offer the same attention to detail and technique that I honed in my years in some of the country's best restaurants and believe that the best food is accompanied by genuine hospitality.
More about me
For me, cooking is...
An opportunity to connect with people, ingredients, and a sense of place.
I learned to cook at...
Classically trained in French cuisine at Johnson and Wales University and adept in multiple cuisines.
A cooking secret...
Using acidity and different cooking techniques rather than just adding more salt and fat.
Book your experience with Chef Gregory
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