Greg Epperson Email & Phone Number
Task Force Executive Chef @ PHM Management
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Greg Epperson Location
- Florida, United States
Greg Epperson Work
- 2024 -now Task Force Executive Chef @
- 2022 -2024 Executive Chef @
- 2022 -2022 Executive Chef and B @
- 2020 -2021 Executive Chef @
- 2017 -2018 Executive Chef @ Sofitel M Gallery Hotel de Paris
- 2012 -2012 Executive Chef @ El Mirador Restaurant
- 2009 -2011 Executive Chef @
- 2008 -2009 Executive Chef @
- 2005 -2006 Senior Sous Chef @
- 2003 -2004 Executive Chef @
Greg Epperson Education
- Johnson and Wales University
AAS (Culinary Arts)
1993-1994
Greg Epperson Skills
- Culinary managment
- Cost Control
- Food & Beverage
- Menu Development
- Banquets
- Restaurants
- Cuisine
- Hotels
- Food
- Culinary
- Catering
- Food Cost
- Menu Design
- Fine Dining
- Hospitality Industry
- Hospitality Management
- Recipes
- Cooking
- Pre-opening
- Staff Training
- HACCP
- Menu Creation
- Food Safety
- Sanitation
- Pastry
- Purchasing
- Wine
- Hiring
- Budgeting
- Food Preparation
- Food Quality
- Italian
- Inventory Management
- P&L
- Mediterranean
- Scheduling
- Team Building
- Culinary Skills
- Process Scheduler
- Chef
- Pre-opening experience
- Menu Engineering
- Italian cuisine
- Menu Costing
- Banquet Operations
- Restaurant Management
- Gourmet
- Culinary Management
- Micros
- Budgets
- Sales
- Food and Beverage
- Business Development
- Pre Opening Experience
- Pre Opening
- Gestion de projet
Greg Epperson Summary
- Greg Epperson, based in Florida, United States, is currently a Task Force Executive Chef at PHM Management. Greg Epperson brings experience from previous roles at Hotel Alba Tampa, Tapestry Collection by Hilton, Floridan Palace Hotel, Graduate Hotels and Sofitel M Gallery Hotel de Paris. Greg Epperson holds a 1993 - 1994 AAS in Culinary Arts @ Johnson and Wales University. With a robust skill set that includes Culinary managment, Cost Control, Food & Beverage, Menu Development, Banquets and more. Greg Epperson has 2 emails and 3 mobile phone numbers on RocketReach.
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