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Wrong Gregory Ellis?

Gregory K. Ellis

Admin. Director of Pastoral Care


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Background Information

Employment History

Assistant Director

Florida Hospital

Full Time Chef

Charlie Trotter


Pastoral Enterprises LLC

Administrative Director

Adventist Health System


Doolittle's Ltd


Emory-Adventist Hospital


Le Cordon Bleu

Northern Illinois University


culinary degree

Elgin Community College

Web References (74 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

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

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

Gregory K. Ellis, M.Div., ... [cached]

Gregory K. Ellis, M.Div., B.C.C.

Administrative Director for Pastoral Care Florida Hospital

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

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."

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.

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