After receiving a BA in American History from Washington and Lee University, Greg Stockdale attended The New England Culinary Institute in Montpelier, Vermont and graduated with an ASOP in Culinary Arts. He continued his training in London at The Connaught Hotel, La Panitiere in Rye, NY, The Hanover Inn at Dartmouth College, and Twin Farms in Barnard, VT. After getting married and moving to Pittsburgh, he worked at The Duquesne Club, opened Magoo’s Bar & Bistro, and ran the kitchens at The Hyeholde, La Perroquet, and Bellini. After spending 10+ years as sales and marketing consultant for a broadline food purveyor, he started his own culinary consulting business while receiving a Certificate of Proficiency in Food Science from Washington State University. Greg moved to Dallas in December of 2016 to take on the role of Global Innovation Chef for Chili’s with Brinker International. In 2022, he became King’s Hawaiian Corporate Chef where he now focuses on bringing the Taste of Aloha to life!