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This profile was last updated on 1/17/14  and contains information from public web pages and contributions from the ZoomInfo community.

Gregory K. Ellis

Wrong Gregory K. Ellis?
 
Background

Employment History

Education

  • M.Div.
28 Total References
Web References
Gregory K. Ellis, M.Div., ...
www.adventisthealthsystem.com, 17 Jan 2014 [cached]
Gregory K. Ellis, M.Div., B.C.C.
Administrative Director for Pastoral Care Florida Hospital
Total-e-Health | Ask-A-Chaplain | Bios | Greg Ellis
www.totalehealth.net, 18 Nov 2003 [cached]
By Chaplain Gregory K. Ellis, M.Div.Assistant Director of Pastoral Care
...
Bio: Gregory K. Ellis, M.Div.
greg.ellis@floridahospital.com
Greg has been a chaplain at Florida Hospital since 1996 where he has been Assistant Director for Orlando for the past year.Greg is an ordained Seventh-day Adventist minister.His seven years experience in parish ministry were served in Tennessee and Georgia.In 1994, he became chaplain at Emory-Adventist Hospital in Atlanta and served there until joining the Florida Hospital pastoral care team.
Devotional Readings: Florida Hospital
www.floridahospital.org, 29 Aug 2008 [cached]
Greg EllisChaplain Florida Hospital
This devotional is another inspiring story from the pen (or keyboard) of Chaplain Greg Ellis, Assistant Director of Pastoral Care at Florida Hospital.Last week Jo Ann Benoit presented this story to the Florida Hospital Orlando leadership team and Greg turned it into a devotional.
2 SPARROWS – Gregory Ellis : Baconfest Chicago
baconfestchicago.com, 9 Oct 2013 [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.
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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.
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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.
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"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.
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"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.
This creature was invented by former ...
pastoralartisan.com, 1 Oct 2011 [cached]
This creature was invented by former Pastoral manager Greg Ellis and its creation was caught on video!
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