Executive Chef, Patina Catering

Greg Stillman brings nearly two decades of back-of-house expertise and a firm understanding of the tenets of Patina Restaurant Group’s genuine hospitality to his position of Patina Catering’s executive chef, overseeing all food and beverage operations from intimate private dinners to world-class galas and the official GRAMMY Celebration®.

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. After graduation in 1997, with culinary and pastry degrees in hand, he knew he wanted to fine-tune his skills at the best restaurant in the country—so he cold-called Chef Thomas Keller at the French Laundry in Napa, CA, to ask for a job. He moved cross-country for the opportunity to first work in The French Laundry pastry kitchen and then on the hot line. “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.”