Greg Richie was born in Texas and spent his youth traveling there and back from Georgia visiting family. At 15 years of age, he fell in love with the restaurant business, when he began working in a small restaurant in downtown Stone Mountain, GA. He had begun loving food even before that, learning the ways of delicious home cooking from his mother, grandparents and great grand aunt.
After graduating high school, Chef Richie worked at the famed Magnolia’s restaurant while earning his culinary degree from Johnson and Wales University in Charleston, South Carolina. After culinary school, he went to work at The Abbey- Atlanta’s most awarded restaurant and was soon promoted to Executive Sous Chef.
Chef Greg later went on to become Chef de Cuisine of Fine Dining at the esteemed Atlanta Athletic Club.
Richie left Atlanta for Hawaii, and went to work with world renowned chef Roy Yamaguchi at the original Roy’s Restaurant in Hawaii Kai for four years, where Chef Greg was chosen to be the Executive Chef/ Partner of a brand new Roy’s Restaurant in Orlando, Florida.
Under the direction of Chef Greg Richie, Roy’s Orlando enjoyed critical acclaim, winning many awards. Next for Chef Greg was to head the kitchen of Emeril Lagasse's Tchoup Chop restaurant in the Royal Pacific Resort. During this time, Tchoup Chop florished as never before, as local foodies and travelers alike were drawn to his farm to table style of cooking interwoven with Asian and Deep South influences.
Throughout 13 years spent in his adopted home of Orlando, Chef Greg has given countless culinary demonstrations. He enjoys the opportunity to interact with the community in these different forums; Food and wine charity events such as Taste of the Nation and The Chef's Gala. Venues such as the Epcot Food and Wine Festival, national and local television appearances, The Orlando Home and Garden Show and Le Cordon Bleu just to name a few. Chef Greg is honored to have been the keynote speaker at the Le Cordon Blue commencement exercises and a particular honor was to have cooked at the James Beard House in New York City twice.
After graduating high school, Chef Richie worked at the famed Magnolia’s restaurant while earning his culinary degree from Johnson and Wales University in Charleston, South Carolina. After culinary school, he went to work at The Abbey- Atlanta’s most awarded restaurant and was soon promoted to Executive Sous Chef.
Chef Greg later went on to become Chef de Cuisine of Fine Dining at the esteemed Atlanta Athletic Club.
Richie left Atlanta for Hawaii, and went to work with world renowned chef Roy Yamaguchi at the original Roy’s Restaurant in Hawaii Kai for four years, where Chef Greg was chosen to be the Executive Chef/ Partner of a brand new Roy’s Restaurant in Orlando, Florida.
Under the direction of Chef Greg Richie, Roy’s Orlando enjoyed critical acclaim, winning many awards. Next for Chef Greg was to head the kitchen of Emeril Lagasse's Tchoup Chop restaurant in the Royal Pacific Resort. During this time, Tchoup Chop florished as never before, as local foodies and travelers alike were drawn to his farm to table style of cooking interwoven with Asian and Deep South influences.
Throughout 13 years spent in his adopted home of Orlando, Chef Greg has given countless culinary demonstrations. He enjoys the opportunity to interact with the community in these different forums; Food and wine charity events such as Taste of the Nation and The Chef's Gala. Venues such as the Epcot Food and Wine Festival, national and local television appearances, The Orlando Home and Garden Show and Le Cordon Bleu just to name a few. Chef Greg is honored to have been the keynote speaker at the Le Cordon Blue commencement exercises and a particular honor was to have cooked at the James Beard House in New York City twice.