Greg Richie Biography

Greg Richie is Executive Chef and Partner of Thornton Park Restaurant Group. He is Executive Chef at Soco Restaurant and Baoery Asian Gastropub.
He graduated with honors from the acclaimed Johnson and Wales University in Charleston. The award-winning chef spent his early professional years in the kitchens of renowned Southern restaurants that included Carolina’s and Magnolias in Charleston; The Abbey Atlanta; The Lark and the Dove Roswell Georgia; and the Atlanta Athletic Club.
As well Chef Richie worked with James Beard Award Winner Roy Yamaguchi at the original Roy's Restaurant in Hawaii and was selected to be the first Executive Chef/Partner for Roy’s in Orlando. He was then chosen by Lagasse to take over his kitchens of Tchoup Chop at the Royal Pacific Resort at Universal Orlando.
Richie has cooked multiple times at the prestigious James Beard House in Manhattan a sought-after honor among chefs and he is a charter member of SunshinePlate a coalition of chefs and culinary industry professionals dedicated to food advocacy. Chef Richie is also a member of the Southern Foodways Alliance and sits on the Board of Directors for the District of Thornton Park.

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