Executive Chef and Owner
As executive chef and owner of Tastebuds, Greg is dedicated to creating incredible custom menus for every event. His culinary passion, commitment to innovative flavors and love of challenges are an integral part of what we are all about.
All of his culinary experience was gained from observing and working with talented local chefs. His beginnings as a chef can be traced back to preparing meals at home growing up and in his high school home economics class—that’s where the Tastebuds name was born!
Outside of the Tastebuds kitchen, Greg loves Land Rovers. He is proud to be an overland junkie. He also enjoys attending and educating at catering seminars and conferences, sharing with others in the industry and learning about new trends.
Favorite Tastebuds Dish: “Black garlic, kimchi, Oaxacan mole and any Mexican food that Margarita makes.”
Director of Operations
In her role as director of operations, Heather is responsible for bookkeeping, payroll, coordinating between departments, marketing and—her favorite task of all—taste testing.
A researcher at heart, Heather graduated with a degree in history before deciding to gather catering and business experience and transition into the field. She is highly driven and prioritizes making an impact in the life of everyone she works with.
Food is an essential part of Heather’s life—she even wanted to be a chef when she was a child and had a balsamic vinegar obsession. Though her husband Greg is our head chef, Heather does most of the cooking at home because she so enjoys it. When she isn’t cooking, she can be found working out at a CrossFit gym.
Favorite Tastebuds Dish: “One of my favorite items has to be an original appetizer we served when we were just starting out. It’s a mini buttermilk biscuit, goat cheese, sun-dried tomato and salty country ham, all in one bite!”
With 30 years of culinary experience, Ken is a critical part of the Tastebuds team. As sous chef, he oversees our kitchen staff, plans menus and manages and executes events, ensuring that each client and all of their guests will savor each bite.
His extensive accolades and vast experience were gathered from a variety of positions, including time spent at an equestrian center, a 20,000-acre ranch, private clubs, five diamond hotels and numerous Michelin star properties in England and Germany.
Ken can ski black diamond runs and is a black belt in Kempo karate. In his spare time, he enjoys fishing, golfing and spending time with family.
Favorite Tastebuds Dish: “Asian and Indian food.”
Known as Sammy around the office, Samantha started at Tastebuds as an intern and moved her way up to office coordinator. On a daily basis, Sammy orders supplies, packs for events, answers the phone and does everything she can to ensure that each event is seamlessly executed.
She is currently studying at Florida Gulf Coast University, pursuing degrees in hospitality and entrepreneurship. Sammy’s abundant dedication and determination make her a valued member of our team.
In her free time, Sammy enjoys cooking and watching sports. She even swam competitively for Trinidad and Tobago for 13 years and still holds many national records!
Favorite Tastebuds Dish: “I have a weakness for sugar, so I love all of the desserts, but the combination of guava and chocolate is probably my favorite!”
Margarita was the very first Tastebuds employee and has been a core member of our culinary team from the start. Today, in her role as catering chef, she prepares, packages and delivers meals, preps food for parties and works on-site as an event chef.
When she was young, Margarita learned how to cook traditional Mexican food from her mother. Her attention to detail and work ethic are immeasurable.
In her spare time, Margarita enjoys cleaning, organizing and playing basketball with her son. She also likes shopping for clothes as well as new tools and décor for her kitchen.
Favorite Tastebuds Dish: “Our chicken salad.”
As one of our chefs, Andrew spends his days creating amazing custom cuisine by transforming fresh ingredients and exciting flavors. He is quite the joker and brings humor to everything he does, making the entire Tastebuds facility brighter.
Andrew studied radio and journalism and also received a culinary degree from Lorenzo Walker Technical School and has been cooking for three years. His humor, great attitude and passion make him a serious contributor in the kitchen.
Outside of Tastebuds, Andrew plays hockey and enjoys drinking beer—hobbies that he believes make him an unofficial Canadian.
Favorite Tastebuds Dish: “Anything the boss makes…and Taco Bell.”
Since she was 15 years old, Erin has been working in kitchens and gathering skills that have made her the proud, hard-working chef she is today. Though she began with Tastebuds as a prep cook, she worked her way up to her current position as catering chef.
As catering chef, Erin preps, cooks, cleans and organizes in the kitchen, as well as working events as a chef and shopping for supplies. She pays attention to every detail and remains level-headed in any situation.
Erin spends much of her free time outdoors, fishing, reading, kayaking and camping—she has even climbed the Great Wall of China!
Favorite Tastebuds Dish: “I can’t pick a favorite because we make new items all the time! I really enjoy anything that Margarita whips up in the kitchen for us for lunch, which is usually tacos.”