Born and raised in Martinsville, IN, Chef Greg Howe has been eating farm-to-table his whole life. Dinner came from the family garden and local producers, but he didn’t recognize how unique that was until leaving home and discovering the restaurant industry -- but that wasn’t a direct route.
With thoughts of degree in business administration, Chef Howe started school at Indiana University, Bloomington. In spite of being straight A student and superior number cruncher, he just didn’t feel that academics were the right fit for him. On a whim, he took a job at local restaurant and never looked back.
Chef Howe quickly made his way from Indiana to Hiltonhead, SC, where he cooked at the Hilton and Westin Resorts. From there, he moved to Sarasota, where he turned around operations at the University Club, doubling business over the course of a year. His food caught the attention of the local Ritz Carlton and he was asked to join the team at the hotel’s fine dining restaurant, Vernona. Chef Howe delivered a rating of 28 in Zagat and secured his spot with Ritz Carlton restaurants for the next six years. It was while working at Raymi at the Ritz Carlton, Laguna Niguel -- voted Best Restaurant in Riviera -- that Chef Howe met Chef Richard Sandoval, for whom he works today as Corporate Executive Chef of Richard Sandoval Restaurants.
In his current role, Chef Howe oversees F&B operations at all existing operations, while supporting the concept development and opening of new restaurants.
The leading international restaurant group currently has outlets in Denver, Las Vegas, New York City, Santa Monica, Washington D.C., Mexico, Dubai, and Qatar. Chef Howe assists Chef-Owner Richard Sandoval in directing food and beverage for Tamayo in Denver; Zengo in Denver, Washington D.C., New York City, and Santa Monica; Zengo Latin Lounge in D.C.; La Sandia in Denver, Washington D.C. metro area, and Santa Monica; Maya and Tequileria Maya in New York City and Dubai; Pampano in New York City and Qatar; Pampano Botaneria in New York City; La Biblioteca in New York City; El Centro D.F. and Masa 14 in Washington D.C.; Venga Venga in Snowmass Village; Raymi, in New York; and Al Lado, in Denver. Chef Howe also supports Chef Sandoval’s culinary partnership with Kokoriko Natural Rotisserie in the U.S., first in Miami, as well a management agreements with Raya at the Ritz-Carlton, Laguna Niguel; Ketsi and Bahia at the Four Seasons, Punta Mita; La Hacienda at the Fairmont Princess, Scottsdale; Brasserie La Moderna at Hotel Brick, Mexico City; T&T at the Luxor, Las Vegas; DohYO and TERRACE at Yotel, New York; Toro Toro at Grosvenor House, Dubai; Cima at The Westin Riverfront Resort & Spa, Avon at Beaver Creek Mountain; and Toro Toro at the Intercontinental, Miami.
Chef resides in Orange County California with his wife, two children and two dogs. He spends over half his time on the road and looks forward to exploring some hobbies when things slow down at work.