Morton's Chef Greg Thompson

As we continue to recognize National Steakhouse Month, I wanted to introduce you to a couple of my colleagues. I have the pleasure of working alongside two Regional Executive Chefs who help train and assist our restaurants’ chefs across the globe. This week, you’ll meet Greg Thompson, based out of our Charlotte location. He talks about his favorite thing to grill at home…and his favorite thing to eat when he’s not at home!

OCCUPATION:
Regional Executive Chef

THREE WORDS THAT BEST DESCRIBE ME:
Reasonable, sensible, practical

WHEN I’M NOT WORKING IN MORTON’S KITCHEN, I’M MAKING ________________ IN MY KITCHEN OR ON MY GRILL:
Steak of course! Probably a ribeye seasoned with Sea Salt and fresh cracked black pepper cooked on a charcoal grill.

FAVORITE KITCHEN/GRILLING GADGETS:
Wusthof Grand Prix 10-inch Chef’s Knife

FAVORITE BBQ JOINT:
Blue Smoke in New York City

WHO I MOST ADMIRE:
Ferran Adria Chef of “El Bulli” in Spain

PROUDEST ACCOMPLISHMENT…INSIDE OR OUTSIDE OF THE KITCHEN:
Married to my amazing wife Carol for 21 years, and daughter Laurel, my “Sweet 16.”

FINISH THIS SENTENCE:
The best part of my job is…the people!

Next week, you’ll meet Regional Executive Chef, Tim Soldat!  Until then, happy grilling!

Chris Rook
Corporate Chef
Morton’s The Steakhouse