August 19 2014

Frog Commissary Introduces New Executive Chef, Chris Greway

Frog Commissary proudly welcomes our newest and extremely valued member to the team. Chris comes to us with nearly two decades of culinary and managerial experience—including a stint as Chef de Cuisine at Stephen Starr’s Morimoto restaurant.

A Bucks County native, Christopher Greway discovered his love for cooking as a teen, while working at his family’s butcher shop/gourmet food store “Gerard’s”. He received formal training at the Culinary Institute of America before going on to work in celebrated New York kitchens Gotham Bar and Grill (Albert Portale), Café Boulud (Daniel Boulud) and Judson Grill (Bill Telepan).

When he returned to the Philadelphia area, Greway joined up with the Starr Organization, serving as Chef de Cuisine at Morimoto where he oversaw a staff of more than 20 cooks and sushi chefs, explored Japanese cooking traditions and developed new menu ideas. Greway proudly brings this extensive managerial and kitchen experience as well as his love of beautiful food presentation, high quality ingredients and diverse cuisines to Frog Commissary where he leads the culinary program.