Executive Chef Greg Stillman
Greg StillmanExecutive Chef, Leatherby's Café Rouge
Greg Stillman brings two decades of back-of-house expertise and a firm understanding of the tenets of Patina Restaurant Group’s genuine hospitality to his new position as executive chef for Leatherby’s Café Rouge at the Segerstrom Center for the Performing Arts.
Stillman first cultivated an interest in the culinary field at a vocational high school in Maryland before attending the Culinary Institute of America in Hyde Park, NY. With culinary and pastry degrees in hand, Stillman knew he wanted to fine-tune his skills at the best restaurant in the country — and after a cold-call to Chef Thomas Keller at The French Laundry in Napa, CA, he moved cross-country to work in the pastry kitchen and then on the hot line.
Stillman continued working in Northern California restaurants before joining the Patina Restaurant Group at Pinot Blanc. He went on to work as a culinary project manager for the brand, as well as held the executive chef role at the group’s Catal Restaurant, Uva Bar, Naples Ristorante e Pizzeria-Napolini, and most recently, Hollywood Bowl. In ascending the food chain, Stillman established his personal stance on management and leadership skills. “My style is structured in the belief and application of mentorship,” he says. “You have to mentor beginners, and you have to really lead by example because that is the only way someone will learn.”
During his free time, Stillman spends quality time with his daughter, Samantha, and his wife, Jeannie.