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With fifteen years of restaurant experience, Greg is the founding member of Brookwoood Consulting Group.  He graduated from the University of Denver with a BSBA in Hospitality Management.  While attending college, Greg worked for some of the most recognizable hotels and restaurants in the country: Waldof-Astoria hotel, Maxim's de Paris,  and The Rainbow Room.

Following graduation, Greg moved to the south of France for a stageship at Le Fue Follet, in the village of Mougins.  His first management position, Greg assumed control of the newly opened Trustee's Dining Room at The Metropolitan Museum of Art.  At 25 years old, Restaurant Associates asked Greg to move to Washington DC, as the Assistant F&B Director of the Kennedy Center for the Performing Arts.  After leaving Restaurant Associates, Greg worked for industry leaders Wolfgang Puck in Los Angeles, and in NYC for B.R. Guest at the Blue Water Grill.  At 28, Greg was asked to be the Director of Operations for Larry Forgione's, An American Restaurant Group in NYC. The operation doubled its revenue under Greg's leadership with the addition of two new Hotel operations in NYC.  Greg moved to Philadelphia in 2002, to work for Stephen Starr.  Greg worked for Starr Restaurant Organization for 3 years.  He was first the General Manager of POD, with Executive Chef Michael Schulson.   In 2004, Greg was asked to be the opening General Manager of Washington Square with executive chef Marcus Samuellson.