Gregg Nelson

With his broad range of experience in restaurants and with foodservice manufacturers, Chef Nelson provides Minor’s® customers insights and expertise grounded in decades of experience in overcoming challenges in nearly every food segment.


  • New York Restaurant School (part of the New School for Social Research, New York City)
  • Culinary Institute of America, St. Helena, CA. and New Hyde Park, NY

Major Achievements:

  • Certified Executive Chef from the American Culinary Federation

Work History:

  • Tavern on the Green, NYC—prep cook
  • Peters Café, NYC— Sous Chef then Head Chef
  • Citicourt Café, San Francisco,CA—Executive Chef
  • Bistro Ambrosia, San Francisco, CA—Executive Chef/ Owner (Restaurant destroyed in the Oct. 1989 San Francisco earthquake)
  • Standard Fisheries, San Francisco, CA—Buyer/Sales, Imported/ Exported Seafood
  • Bi-Rite Foodservice—Sales Rep
  • Rykoff/Sexton Manufacturing—Corporate Chef
  • Pillsbury—Corporate Executive Chef
  • Rich Products—Corporate Executive Chef

Favorite Food:

  • Seared Foie Gras, heaven on earth.

Favorite Minor’s Product:

  • There are so many, but Minor’s Chicken Base NAMSG. I explain it as being like Mom’s homemade Chicken Noodle soup broth. Also Minor’s Ancho Flavor Concentrate—great bold flavor for many applications.


Contact our Chefs

Working hand-in-hand, mind-to-menu.

If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.

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