CHEF GREG GRIZZAFFI

LANDRY’S SEAFOOD RESTAURANT

Hailing from College Station, TX, Chef Greg Grizzaffi knows his way around a kitchen.  He began his exploration into the culinary world at a very early age when his mother had him helping her cook. While growing up, he was involved in the local 4H chapter competing in baking and food and nutrition competitions.

At age 16, Chef Greg started as a dishwasher in Bryan, TX and within six months, he became a lead grill cook. In 2002, he took his talents to Texas A&M University and accepted an entry level cook position. Chef Greg was promoted to Sous Chef in four years. While at the university, he was able to sharpen his skills in fine dining, scratch cooking, open kitchen, cafeteria, catering, and banquets. Before Chef Greg entered his Golden era, he was leading Duncan Dining Hall in cooking breakfast, lunch, and dinner daily for over 1,500 Corps of Cadets.

A pivotal moment changed the course of Chef Greg’s career and location. While at a Houston Rockets basketball game, he saw an ad on the scoreboard for the opening of Golden Nugget Hotel and Casino in Lake Charles. In 2015, Chef Greg moved to Lake Charles to become the Sous Chef at Landry’s Seafood House. Within two years, he became the Executive Chef at Landry’s, and after Hurricane Laura, he became the Executive Chef at Grotto Italian Restaurant as well.

When Chef Greg is not feeding guests at the Golden Nugget, you can find him cheering on the Dallas Cowboys, tending to his 10 freshwater fish aquariums and playing with his two dogs.