Gregory Collier
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In Gregory's own words ...
began my pre-professional career in Memphis, TN working at a small family owned restaurant. There, I worked my way from prep cook to kitchen supervisor in 2 years. I continued to work as kitchen supervisor, escalating my interest in hospit ... More

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Member-submitted profile Member since: June 30, 2010
Duration Place City Position
2012 - Present The Yolk Chef & Co-owner
2010 - 2012 Deseo Line Cook
2010 Arizona Biltmore Lead Line Cook
2009 - 2010 Il Terrazzo Cook II
2008 - 2009 Montelucia Resort Banquet Cook
Last updated: 2015-10-24


Born in The United States | External references

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