Born and raised in Spokane, Greg Reynolds is an accomplished hospitality professional with close to 30 years combined experience in restaurant management and food and menu planning.

Greg’s early education and exposure to the food industry began at the age of 19 when he was given the responsibility of managing and leading institutional kitchens in the US Navy; Greg was responsible for managing 12 subordinates and feeding 300 sailors every night. While Greg’s area of expertise was SONAR, Greg was bitten by the hospitality and food bug and has not been able to shake it since.

Greg has a deep experience with restaurants, from menu planning, serving and coordinating catering programs to restaurant management, menu planning and beverage program management. He has helped various restaurants develop and enhance their food and beverage menus throughout the Greater Spokane area.

Greg is also one of a select group of Certified Sommeliers in the Spokane and Coeur d’Alene areas with additional significant knowledge and expertise in beer and spirits. Greg has a passion for food, wine, and all things epicurean.