Committee Member: Greg Frey
San Diego - Executive Chef at Golden Door
After quickly rising through the ranks in the culinary scene of Charleston, South Carolina, chef Greg Frey took to San Diego like a fish to water. His involvement in the community and various charities there has made him a name to know. Did we mention his food at the Golden Door, where he is executive chef, in Escondido is to die for?
Spring Hill, Florida.
Escondido.
I first studied Aerospace Engineering at Embry-Riddle and switched to culinary. What was surprising to me is how much of my engineering education related to culinary. It surely has enhanced my ability to be a better chef.
Surfing.
Surfing.
Kauai’s North Shore, just my wife and I and a beach.
A three week surf boat trip through the South Pacific with my wife and pups.
Smelly cheese, crusty bread and great champagne.
Indian cuisine.
Carbonara.
My wife, for too many reasons to mention, except that I want us to go together, always. My grandpa, Tom, who passed too early before I really got to know him. And my father, who tragically passed 10 years ago doing what he loved—flying.
Great Chefs of the World.
Toots and the Maytals.
Honda odyssey… love it. It’s my surf mobile, prob have lost several MPG over the years of sand collection.
1969 VW Bus.
1969 VW Bus.
My trusty Timex.
Salty Dog.
Island Single Malt Scotch.
Gin.
Salt water.
Central Coast Pinot Noir.
Napa or Monterey Sauvignon Blanc.
Cardiff State Beach.
Work.
It’s a marathon, not a race.
Doing what I love.
As a chef for the past 13 years my work has taken me to many places around the globe. Introduced me to more culture than I thought I would have the chance too and introduced me to some really amazing people.
I’m very proud of the work Golden Door does to support the ending of child abuse. During my 10 years here in San Diego, I have supported Casa De Amparo in similar efforts.
