Fork In The Woods

About

About Chef Greg Brown
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Chef Greg found his interest in food at a young age. Watching his mother cook over the years and how much she enjoyed it piqued his interested. She would grow her own herbs and vegetables, so he saw early on how important it is to use fresh ingredients. After college he went to work in the corporate world and would always come home, search recipes and try to teach himself to cook. With the desire to change careers and learn more about cooking he decided to attend The Institute of Culinary Education.
After graduation from The Institute of Culinary Education he immediately went on to work in some of the city’s best restaurants: Blue Hill, Craft & Back Forty West. From there he started Fork In The Woods Dining Services with the goal of bringing restaurant quality food and service to people in their home.
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The Food
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Chef Greg’s philosophy on food is simple, use the freshest ingredients available to create amazing meals. Greg visits the greenmarkets daily to buy the majority of the ingredients used in his cooking.

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