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Gregory K. Ellis

Admin. Director of Pastoral Care



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Background Information

Employment History

Senior Director - Pastoral Care

Florida Hospital


Emory-Adventist Hospital

Executive Chef


Web References(29 Total References)

M.Div/CPE Program Overview | Careers | Adventist Health System [cached]

Regular meetings, as assigned, with Greg Ellis, Admin. Dir. of Pastoral Care at FH

Gregory K. Ellis, M.Div., B.C.C.
Administrative Director for Pastoral Care Florida Hospital

2 Sparrows | Chicago's Prized Restaurant [cached]

Chef Gregory Ellis and our team thank you for your ongoing support over the years."
HISTORY Gregory Ellis, the mastermind behind 2 sparrows originally started out as a graphic artist and marketing manager at CheckMaid. Graduating from Northern Illinois University, the star rated chef began his career as a designer but started feeling the 'cubicle life' didn't sit well with him; getting nostalgic over the times he spent cooking with grandma, coupled with his inborn kitchen talents, he realized he wanted to pursue a path down the culinary lane and got a culinary degree from Elgin Community College. Interning at one of the finest restaurants in suburban Chicago, Ellis found his true passion in the restaurant industry, and went on to stage at the legendary Charlie Trotter's. With his dogged determination to work for the world famous restaurant, Gregory Ellis completed all five stages deftly and became a full time chef at Trotter's. Between 2004 and 2006, Ellis worked alongside reputed colleagues such as Matthias Merges, Giuseppe Tentori, and Bill Kim among others. Gregory moved to Tucson, Arizona and immediately joined as sous chef to James Beard Award winning Chef Janos Wilder at his fine dining restaurant and J Bar, a more informal setting. Featuring the contemporary American comfort food by Gregory Ellis and wine and beverages overseen by Steven Fladung, the two childhood friends celebrate their meals using ingredients and products from local famers and breweries. It goes without saying that patrons couldn't get enough of Greg Ellis' ever imaginative dishes. The home made pop tarts are a crowd favorite, as are the maple-bacon donuts. Savory sinful pleasures include their brunch item pork belly sandwich with a sunnyside-up egg and bread pudding French toast; Israeli cous cous and a grilled salmon salad with arugula, avocado and kalamata olives for lunch; roasted butternut squash, fancy grilled chicken sandwich with Brie and apples. Their seasonal cocktails and innovative spirits are not to be missed. Chef Greg Ellis' outstanding collection of sweet and savory masterpieces reflects his formal training and fine dining techniques combined with locally sourced ingredients and products. He has long supported local farmers and businesses, celebrating fresh harvests and original untainted produce. Owner and Chef Greg Ellis took off his apron after nearly three years in business. His homemade pop tarts will be sorely missed.

Florida Hospital Pastoral Care - Our Staff [cached]

Greg Ellis, M.Div.
Administrative Director Pastoral Care 407-303-1553

2 SPARROWS – Gregory Ellis : Baconfest Chicago [cached]

2 SPARROWS - Gregory Ellis
A seasonally-driven breakfast, lunch and brunch outpost located in the heart of Chicago's charming Lincoln Park neighborhood, 2Sparrows features the contemporary American comfort fare of Chef/Partner Gregory Ellis, and a service and beverage program overseen by General Manager/Partner Steven Fladung. The two friends grew up together in Chicago's western suburbs, and worked simultaneously - Gregory in the kitchen and Steven in the front of the house - at their esteemed training ground, Charlie Trotter's. As their careers progressed, serving at some of the country's most reputable establishments, Gregory and Steven saw an opportunity to create a more elevated approach to the most important meals of the day in terms of quality, seasonality, service and price point. Gregory Ellis - 2 Sparrows Chef/Partner T-shirt collector, dog lover One might be surprised to learn that Chef/Partner Gregory Ellis, 31, initially began his career a graphic artist. After studying at Northern Illinois University, he jumped into the work force as a designer, but it wasn't long before the St. Charles, Illinois native realized that "cubicle life" didn't agree with him. He decided to move in a direction that was still art-related, but that allowed for more freedom and a faster pace. With fond childhood memories of cooking with his maternal grandmother - and with natural talent in the kitchen- he decided to pursue a culinary degree from Elgin Community College. At his first internship at a fine dining restaurant in Chicago's suburbs, Gregory's immediately fell in love with the restaurant industry, which led him to pursue an opportunity to stage at the world-renowned Charlie Trotter's. "I credit my time at Charlie Trotter's for giving me the foundation to move forward as a chef," says Gregory. "The quality of the ingredients and precision involved in their preparation has made an indelible impact on how I cook." In 2006, Gregory proposed to his now-wife, who lived in Tucson, Arizona. Following his heart, he moved to the desert and immediately accepted a position to work with James Beard Award-winning Chef Janos Wilder, where he served as the sous chef for La Paloma, the chef's fine dining restaurant, and J Bar, a more casual outpost. There, Gregory found himself in a constant exchange with his colleagues, them teaching him everything they knew about Southwestern cuisine, and he bringing the French technique and finesse he had acquired at Charlie Trotter's to the menu. Gregory and his wife moved back to Chicago in 2007, where he began working for Pastoral, a European-inspired cheese, specialty food and wine shop offering domestic and international specialty cheeses, freshly baked breads and more. He started as a cheesemonger, and established the sandwich program at the company's first location. As the company grew, he came to manage the Loop and Lakeview stores, overseeing ordering, restaurant accounts, demonstrations and outside catering events. He also visited creameries and learned to make fresh and aged cheeses. Gregory stayed with Pastoral until April 2011, and left to pursue his dream of opening 2 Sparrows with childhood friend and partner Steven Fladung. "Pastoral was an incredible experience," says Gregory. "I was exposed to all aspects of a dynamic, growing business environment; I couldn't have asked for a better primer to opening our restaurant." At 2 Sparrows, Gregory brings breakfast, lunch, and gastrobrunch fare to the heart of Chicago's Lincoln Park neighborhood. He utilizes the techniques upon which he was formally trained to present contemporary American comfort food, sourcing locally and presenting them in a continually evolving menu that includes housemade signatures like corned beef; pop tarts; giant pork belly, fried egg and cheese biscuits; and more. "It's important to us that we support local agriculture and businesses as much as possible, not just with our food, but with our design and beverage program, as well," says Gregory.

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