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Chef Greg Elliott
 
 
  Chef Greg Elliott
 

Bio

Some say cooking is a career that chooses you. The comment rings true with Greg Elliott, executive chef of Lockwood Restaurant at The Palmer House Hilton.

An Illinois native and Kendall College graduate, Elliott caught the bug early. When only 13 years old, he began washing dishes. When he turned 15, he was already preparing dinners for 80. By then, the energy in the kitchen had him hooked. Before long, he had found his way onto the line at some of Chicago’s best restaurants, including Ambria, Naha, Tournesol, and Aubriot, working every station from pastry to sauté.

It was while working at one sixtyblue with his mentor, chef Martial Noguier, that Elliott’s cooking skills melded with confidence, giving him the leadership tools he needed to run his own kitchen. In 2007, when he was chef de cuisine, one sixtyblue earned three stars from the Chicago Tribune, Chicago Sun-Times and Chicago Magazine.

Elliott’s first executive chef position took him to the Napa Valley. At Brannan’s, a classic, casual wine country restaurant on Calistoga’s main street, he revamped the menu, adding more-contemporary American flavors while strengthening the farm-to-table connections between the restaurant and local growers. His work at Brannan’s garnered praise from the Napa Valley Register, which, in 2009, singled out Elliott as a rising culinary star.

As executive chef at Lockwood, Elliott rejoins the Chicago restaurant community, to which he owes his formative culinary development. He oversees breakfast, lunch, and dinner operations for Lockwood, Potter’s Lounge, and room service. On days off, he checks out new restaurants and spends time with his wife, son, and the family pet pug.


 
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