Our Chef

Gregory Guevin

WITH NEARLY TWO DECADES OF RESTAURANT EXPERIENCE AND A LIFETIME OF helping out the many chefs in his family, Gregory Guevin is no stranger to the kitchen. As Executive Chef at Russell House Tavern, Greg fuses his experiences behind the line and at home to create a menu that expands upon Russell House’s signature comfort food classics.  No stranger to hard work, Greg joined the kitchen staff of the Four Seasons Hotel in San Diego while earning his Associates Degree in Culinary Studies at Mesa College in San Diego. Graduating in 2001, he remained at the Four Seasons for two more years, taking the lead as the breakfast cook while also assisting the bistro’s Sous Chef and creating the hotel’s daily specials. After six years, Greg moved to Arizona and took on a larger role within the Four Seasons organization. While there, Greg took charge of training new staff members and creating menus for three of the hotel’s in-house restaurants. Focusing on the best local and seasonal ingredients, Greg’s menus reconstructed traditional favorites with interesting twists and unconventional additions.  In 2009, Greg made his final move within the Four Seasons franchise, landing at the Four Seasons in Boston. Beginning as a cook at the hotel’s Five Diamond fine dining restaurant Aujourd’hui , he worked his way up the chain of command to eventually take the reins as Sous Chef of the hotel’s Bristol Lounge. After 12 years of service with the Four Seasons, Greg said goodbye to hotels and moved to Stephi’s on Tremont, serving as the restaurant’s Chef de Cuisine. He returned to the hotel world two years later, this time as the Sous Chef of the Mandarin Oriental Hotel.  The breadth of Greg’s experience allowed him to jump right into work with Grafton Group, where he began as Executive Chef at PARK in 2014. Roughly two years later, Greg moved across the Square, taking the lead as Executive Chef at Russell House Tavern. At Russell House, Greg puts an upscale flare on the restaurant’s signature seasonally-inspired, classic American fare.  When he’s not in the kitchen Greg can be found hitting the links or brewing his own beer. He is particularly proud of a recent creation – a Belgian Double Beer with notes of Mandarin orange and bittersweet chocolate.

 

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