Executive Chef, Metrovino
Raised in Rutland, Vermont, Gregory knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant. His formal culinary education began in high school, and he continued his studies at Paul Smith’s College in upstate New York. He eventually transferred and graduated with honors from The Culinary Institute of America.
After completing an externship in the Executive Dining Room of the Central Intelligence Agency, Gregory began his career in fine dining under the classically-trained French chef Richard Blondin at The Refectory Restaurant in Columbus, Ohio. A year and a half later, Gregory moved back home to Vermont to work with Ted and Linda Fondulas at the acclaimed Hemingway’s Restaurant in Killington. At Hemingway’s, he quickly moved up the ranks and became the restaurant’s youngest sous chef. He was also exposed to incredible wine and food pairings, which would lead him out west to Napa Valley, California. Once there, he went to work for Chef Hiro Sone at the famed restaurant Terra in St. Helena, working his way through the various kitchen stations to become the first titled Chef de Cuisine. During this time, Chef Sone was awarded the James Beard Award for Best Chef of California.
With an urge to travel and an interest in learning more about Asian Pacific cuisines, Gregory found himself looking even further west to Hawaii. In Maui, he was hired by Mark Ellman to be the Executive Chef of Mala Ocean Tavern. In April of 2007 Gregory cooked the personal meals for His Holiness The Dalai Lama for the two days he was in Maui.
Three years as Executive Chef at Maui’s Mala Ocean Tavern honed Denton’s skills at sourcing local and organic foods, integrating perfectly with Metrovino’s commitment to sustainability.
Greg is joined in the kitchen by his fiancée and Chef de Cuisine, Gabrielle Quiñónez. They have been cooking together for eight years since meeting in the kitchen at Terra.