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Executive Chef Greg Biggers started in the restaurant industry at the age of 15. With his first dishwashing job, he fell in love with food culture. After working in a few restaurants in his hometown of Florence, Alabama, he apprenticed under Chef Mathew Wood and then decided to enroll at Johnson & Wales Culinary School in Charleston, South Carolina. While attending school, he worked with Chef Donald Barickman at the Blossom Café as a lead cook in the bakeshop, learning the craft of baked breads and pastries.
After leaving school, Biggers went to work in the world of fine dining with Chef Michael Kramer of McCrady's, working his way up to Sous Chef in no time. Beginning to create his own style of cuisine, Biggers developed respect for small farmers and local seafood.
Next, Biggers moved to Chicago to work with Chef Rick Tramonto of Tru and then went on to work as Executive Sous Chef for Iron Chef Masaharu Morimoto in Philadelphia. There he gained his passion for the craftsmanship of Japanese knives and the beauty of pristine fish.
Back again in Chicago to rejoin Chef Tramonto in a new project, Biggers worked as a corporate chef and helped develop the newly emerging Cenitare Restaurant Group.
Now at Cru Café & Wine Bar, Biggers has developed a new and exciting menu focusing on product freshness, seasonality and locally-grown ingredients. He loves to put a twist on everyday dishes.
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