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Gregory Griffie
..Executive Chef , BWI Marriott
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“As early as I can remember, I cooked with my Mother.
At age 15, I got my first job as a dishwasher/prep cook.
And, I’m still here! What’s great about my job is never
having a day that is the same. I am responsible for four
food outlets and 14,000 square feet of catering space in
a 310-room hotel.”
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“I’ve completed four marathons and many smaller road races. Running has become a great outlet for me outside of work. It’s great—you have time to collect your thoughts and relieve stress.
As of July 7th, I enjoy spending time with my newborn daughter, Emma!”
Greg is pictured above after one of his races to raise funds for the leukemia and lymphoma society.
The BWI Marriott Team won 1st Place in the Vegetable Soup Competition and 2nd Place in the Cream of Crab Soup Competition to raise funds for the Chesapeake Bay Foundation. Keany Produce products helped make these winning entries!
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"Charlotte Anderson has been creating winning salads at BWI Marriott's popular Caesar Salad station for five years."
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"Sous Chefs Jeff Slack and Rey Acosta keep the kitchen running smoothly on a busy Thursday afternoon."
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“In terms of a great meal, simple is the hardest thing to do well. I think most culinarians lose sight of how proper cooking techniques and seasoning make a great meal. A plate that looks like it came from an art gallery but isn’t seasoned or cooked properly ruins a meal for me.”
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“My advice to someone who wants to be a chef is to
get a job in the industry before you go to culinary
school. Make sure you enjoy the professional
culinary environment before you spend money on
culinary school.”
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