You are here
Gregory P. Grohowski was born and raised in the Michiana area of the Great Lakes Region. While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant. After successfully completing his apprentice program at age twenty-three, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.
After two seasons in the Mackinac Island, Gregory became Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa and then transitioned to the Five Diamond Hyatt Regency Maui Resort and Spa. He then took the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation. During his employment, Gregory worked with nationally recognized chef and owner, Joachim Splichal of Los Angeles’ Patina Restaurant Group to implement a new food program for Wind Star Cruises.
Working throughout the Caribbean and Tahiti with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef. After a four-year period, Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef. Thereafter Gregory became Executive Chef of the Hyatt Westlake Plaza, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to the Hyatt Regency Maui as their Executive Chef.