Greg began his classic French training under the tutelage of Executive Chef Douglas McNeill at the Four Seasons Hotel in Georgetown, Washington, D.C. At the young age of 25, he was promoted to sous chef, overseeing the entire brigade preparing meals for elite visitors to the nation’s capital – from world royalty and politicians to elite performers like Andre Segovia and The Grateful Dead.
In 1998, Greg moved to one of the country’s hottest restaurant scenes to expand his culinary repertoire and techniques. He was hired as saucier at restaurant Lespinasse in the St. Regis hotel, one of only six four-star restaurants in New York City, where he trained under Chef Christian Delouvrier.
New York’s exciting food scene was a perfect environment to nurture his passion for all things delicious, innovative and fresh. He learned and savored every cuisine he could – French, Asian, Spanish, Italian, Greek, Mediterranean, Soul Food, Indian …
He moved upward to one of the city’s top seafood restaurants, Union Pacific, as Poissonnier under renowned Chef Rocco DiSpirito. “Rocco is a genius of flavors and understanding food,” Greg says.
After a few years, Greg returned to his hometown outside Washington, D.C., to learn more about the business side of food. He became a chef at one of the capital’s largest and most prestigious catering companies, Design Cuisine Catering, preparing dishes for a highly demanding international clientele who expected top-caliber cuisine. Greg was chosen as one of four chefs on the culinary team that prepared the inaugural lunch for President George W. Bush.
In 2001, he fulfilled a dream of riding cross-country on his Triumph motorcycle –basically tasting his way across the country, sampling the best of both coasts and in-between. Colorado was a highlight, not just because of the state’s beauty and his first Fourteener climb, it’s also where his future wife lived.
He moved to Denver in 2002 to be with his future wife and embark on a new adventure, launching his own catering company. Denver was still a quiet, fledgling food town. Greg introduced innovative and delectable dishes to clients, many of whom frequented some of the country’s top restaurants and wanted that caliber of food here. It was a great match.
Greg pours maximum effort and care into each meal he prepares whether it’s for Boards and CEOs of national companies, young newlyweds or local discerning Colorado families. The greatest satisfaction? “Witnessing that moment – when the taste hits the tongue, the eyes close, and that magic sound happens – it’s a distinct thing, sort of a cross between “mmmmmm” and “oooohhhhhh”.
Haute Touch Cuisine
Independent catering company
Design Cuisine Catering
Washington, DC & surrounding metro area
New York, NY
Lespinasse St. Regis Hotel
New York, NY
Four Seasons Hotel
(Fully prepared meals)
“Chef Boynton was chosen as one of four members comprising the culinary team to prepare the inaugural lunch for President George W. Bush.”
*Three STAR rating by the New York Times
*One of only Six, FOUR STAR rated restaurants in New York City by the New York Times