What do Environmental Science degree and oysters have in common? More than the ocean! CSCA graduate Greg Reeves is currently Chef de Cuisine with B&G Oysters in Boston.

Originally from just outside Philadelphia, Greg attended the University of New Hampshire where he obtained a Bachelor of Science degree in Environmental Science. He landed in Boston in hopes of finding a job in his field. However, because he had been working in various restaurants and pizzerias since he was fourteen, Greg resumed to the food industry while job-hunting. Like many in the industry, he became hooked.

After working in the industry as garde manger and pastry prep at Audubon Circle Restaurant and Bar in Kenmore Square and 29 Newbury Street Restaurant in Boston, he graduated to line cook at Aquitaine Bar and Vin Bistro. Greg spent two years in the South End. It was half way through his time with Aquitaine when he decided to take culinary arts more seriously and attend professional training. Before he left Aquitaine, Greg was the brunch sous chef and lead line cook.

He graduated from the Professional Chef’s Program in 2002. While in school, he joined Amanda Lydon at Upstairs on the Square in Cambridge. His two-year tenure there included holding a sous chef position under Susan Regis at Monday Club Bar, the sister restaurant at the same address.

Today, Greg is Chef de Cuisine under Barbara Lynch at B&G Oysters in Boston. His role also includes being a team member of Niche Catour, a newly developed highend catering company under the direction of Chef Lynch. Greg collaborates with the chefs of No. 9 Park and The Butcher Shop in this effort.

Greg is someone to look for in the future of Boston’s eateries.