Chef greg biggers b-w

Greg Biggers

Last updated: May 18, 2013

Contact Information
More Details

Last updated: Apr 24 2012

Title(s)
Executive Chef, Café des Architectes
Summary

Chef Greg Biggers’ Contemporary French menu celebrates Café des Architectes’ French heritage while offering guests a sophisticated dining experience. Biggers maintains purposeful relationships with both local and national farmers, staying true to his mission to provide the best product by using organic and sustainable items whenever possible. Biggers attended the prestigious Johnson & Wales University in Charleston, South Carolina and has refined his culinary skills at some of the country’s top restaurants including McCrady’s in Charleston, South Carolina; TRU in Chicago; and Morimoto in Philadelphia before arriving at Sofitel Chicago Water Tower. Here, he oversees all aspects of the property’s dining operations, including Café des Architectes and Le Bar.

Cuisine(s)

French (New) and Japanese

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • Café des Architectes
    Title: Executive Chef
    Employment: Current
  • Cafe des Architectes
    Title: Executive Chef
    Chef: Me
    Cuisine: Contemporary French
    Notes:

    Employment: Jan 2011 - Present
  • Fulton's on the River
    Title: Executive Chef
    Chef: Myself
    Cuisine: Modern American steakhouse
    Notes:

    Employment: Jan 2010 - Jan 2011
  • Tramonto's Steak and Seafood/ RT lounge
    Title: Executive chef
    Chef: Myself
    Cuisine: Modern American steakhouse
    Notes:
    Was on opening staff

    Employment: Jan 2006 - Jan 2009
  • Morimoto
    Title: Executive sous chef
    Chef: Masaharu morimoto
    Cuisine: Modern japanese
    Notes:

    Employment: Jan 2005 - Jan 2006
  • TRU
    Title: Chef de partie
    Chef: Rick Tramonto
    Cuisine: Contemporary French
    Notes:

    Employment: Jan 2004 - Jan 2005
  • McCrady's
    Title: Sous chef/private dining chef
    Chef: Michael kramer
    Cuisine: Modern american
    Notes:

    Employment: Apr 2000 - Jan 2004
  • Blossom cafe
    Title: Baker
    Chef: Donald Barrickman
    Cuisine: Mediterranean
    Notes:

    Employment: Apr 1998 - Jan 2000
Last updated: May 25 2013

Culinary Education

  • Johnson and wales
    Did not graduate
    Culinary arts.

  • University of North Alabama
    Did not graduate
    Photography
    I wanted to be a history teacher at one point as well as a national geographic photographer
    I had a full ride scholarship for photography that I threw away and enter the fabulous life of a professional cook

Last updated: Apr 24 2012