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Greg Gorgone-Equipment and Design

Greg Gorgone - Greg Gorgone-Equipment and Design

What does it take to design a kitchen? If you look at most kitchen designs it’s easy to tell that its not always done from an operational perspective.  So with that said, wouldn’t it make sense to have chefs and operators design the spaces they work in?  The answer is obvious in some ways, only, there are not a lot of chef’s out there who truly know how to design a kitchen.  Enter Greg Gorgone, who not only understands what it takes to operate a kitchen, but also how to build and equip one.

Greg is a graduate and former Chef Instructor of Johnson & Wales University with over 33 years of experience in food service and hospitality management, including restaurant concept development and transition management.

During the initial stages of his career, Greg quickly transitioned from Executive Chef to restaurant and hotel general management to hospitality and restaurant development. Energized by the recent changes in healthcare food service, Greg has been helping transform the healthcare world to a more hospitality based food service model. Greg has developed and implemented operational policy and procedures for all types and sizes of operations. In addition to his operational experience, Greg has managed concept development projects, kitchen design plans and grand openings for hotels, restaurants, QSRs and healthcare operations.

Greg has been a speaker and presenter at the regional and national conferences for the Association of Food and Nutrition Professionals (ANFP), the Association of Healthcare Food service (AHF) and DMA’s “Good to Best” Conference, as well as the Alumni Association at Johnson and Wales University

Working the Show

Check Greg out on Linkedin https://www.linkedin.com/in/drsdesign/

Or at http://drsdesign.solutions/

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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