Greg Lutes
 Member since: January 3, 2008
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 Garnering accolades as executive chef at two highly regarded restaurants in the Chicago land, Courtright’s, a Michelin one star restaurant and Les Deux Autres, here chef Lutes helped LDA be recognized as one of the best new restaurants of the year by Chicago magazine and he also awarded 27 out of 30 for food by the Zagat guide.
One to always build on his success he has done “graduate work”, putting time in the kitchens of Daniel in New York City and Crush in Seattle working alongside two of the top James Beard award winning chefs Daniel Boulud and Jason Wilson.
Coming with his sense of adventure to California in 2006
Greg spent four years out at an award winning country inn restaurant called The Cellar Door.
Moving to San Francisco Greg has manned the stoves of three seafood restaurants The Waterfront, Skates on the Bay and Lot 7.
Specialties: Menu planning and design, recipe development and costing, execution.
Forecasting of labor. Mentoring, team leadership and coaching. Quarterly IPC's, productivity improvements, quality and consistency, social media marketing.
25 year industry veteran of restaurant management with a proven track record of profitability and execution of creative and inspired food. |
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| Website: iculinaire.com |
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Education
A.A.S., Kendall College
Chicago
Culinary
1989-1991 |
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