gregory d. majors
chef sommelier
Greg Majors moved to Manhattan in the fall of 2004. He spent five years in California attending the University of California at San Diego and graduated with an undergraduate degree in International Relations and Spanish Literature. Greg worked his way through school and received an invaluable second education in the cities finest restaurants and most prestigious wine programs.
Greg was so captivated with the dining industry that he decided to forgo law school upon arriving in New York City. He acquired a position at Cru and spent a year and a half working in the front of the house, sharpening his knowledge and refining his palate. The opportunity for career advancement arose when Greg was granted the opportunity to work full-time as a cook in Cru’s kitchen. He relinquished his position on the dining room floor and spent close to a year working directly under Executive Chef Shea Gallante. In the spring of 2007 Greg left Cru and accepted a position with Paul Greico and Marco Canora, helping them open Insieme Restaurant. Under the guidance and tutelage of Mr. Grieco, Greg returned to the front of the house to oversee Insieme’s beverage program. In his new role, Greg helped earn Insieme a ‘Best of Excellence’ Award from Wine Spectator in 2009.
In the fall of 2009, Greg returned to Cru with the eye of a grader of the world’s great wine houses, as well as a love for small growth wine makers, esoteric wine styles and untapped wine regions. Enhancing this further has been Greg’s extensive European travels that have taken him through Italy, Austria, France, Germany and Greece. Greg’s appetite for this industry and his grassroots success are welcome additions to the team here at Cru.
←back