Executive Chef, The Restaurant at Wente Vineyards
Wente Vineyards is pleased to welcome Chef Matt Greco direct from the East Coast as the new Executive Chef at The Restaurant at Wente Vineyards. Beginning October 1, 2011, the fall season introduces a new talent to the kitchen at Wente Vineyards. Looking forward to putting his spin on California cuisine, Chef Greco brings excellent technique, passion, and creativity to his new role.
Born and raised in Texas, Chef Greco began his career at an organic market in his hometown. His insatiable hunger continued to propel his budding chef talents and he moved to New York to study at the Culinary Institute of America in Hyde Park. Following culinary school, Matt was offered a job at Cafe Boulud, Daniel Boulud’s restaurant on the Upper East Side of Manhattan. There he spent four years learning and perfecting the art of French cuisine under the guidance of Chef Andrew Carmellini, before assisting in the launch of Café Gray. Working as a Sous Chef at the prestigious restaurant, A Voce, for a year, Chef Greco then returned to Café Gray in 2007 where he was appointed Sous Chef. There he played an integral role developing the menus and running the kitchen.
During this time, New York’s casual dining scene was starting to gain ground and Matt was inspired to embrace his Southern roots for a casual dining concept. In June 2008, Matt launched the southern inspired restaurant, Char No. 4 in the Brooklyn quarters. Designing both kitchen and menu, Matt led the kitchen operations and launched the restaurant to great acclaim, earning a spot in New York Magazine’s ‘Top Ten Best New Restaurants 2009’, and Michelin Guide Bib Gourmand 2009-12.
Following three years at the helm of the kitchen, Chef Greco was inspired to move west and try his hand at California cuisine. “I have always been extremely influenced by the Bay Area food scene,” says Greco. Excited to begin his life and career in the Bay area with his wife and son by his side, Chef Greco joins the team at The Restaurant at Wente Vineyards with new ideas and creativity.
“I love that the restaurant has its own garden and am excited to source unique local products and take full advantage of California’s bounty,” says Chef Greco. His role as Executive Chef will include working closely with Master Gardener, Diane Dovholuk to decide what produce to plant and source for the seasonally changing menu.
Matt’s warm demeanor is a perfect fit for the family owned and run Wente Vineyards. The Restaurant at Wente Vineyards is delighted to bring Matt’s creativity, love of food, and new ideas to The Restaurant. His enthusiasm for food and hospitality will be a great addition to the team, where he will collaborate with Carolyn Wente to continue delivering a memorable dining experience for guests at The Restaurant at Wente Vineyards.