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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 Restaurant Chicago
www.2sparrowschicago.com, 27 May 2012 [cached]
Today, Chef/Owner Gregory Ellis, a native of Chicago's Western suburbs, oversees operations of 2Sparrows, including the menu of sustainable, contemporary American comfort fare, a craft cocktail program, a monthly dinner series and day-to-day service.
As Ellis' career progressed, serving at some of the country's most reputable establishments, he 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.
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Gregory Ellis
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Gregory Ellis Chef/Partner T-shirt collector, dog lover
Breakfast is chef Gregory ...
www.finedesigndine.com, 30 Oct 2012 [cached]
Breakfast is chef Gregory Ellis' favorite meal, so it was natural that he wanted to make morning fare a big part of his first restaurant venture.
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I found myself wanting to hum "My Favorite Things" when I recently interviewed Gregory Ellis, chef and co-owner of 2Sparrows, a new gourmet breakfast/brunch/lunch spot in Lincoln Park.
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It's rather because Ellis, who earned his credentials cooking at Charlie Trotter's and other fine-dining establishments, has filled the menu at his local, seasonal café with, well, his favorite things.
Ask Ellis why a chef with his pedigree would want to flip flapjacks and fry bacon, and he'll answer you with a sly smile.
A former chef at the famed Charlie Trotter's, Ellis brings a fine-dining sensibility to his menu's comfort foods.
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In fact, Ellis loves his menu so much that when he did some recent tinkering, he found it impossible to remove any dishes.
"I can't bring myself to take away anything on it," he says.
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Ellis makes almost "absolutely everything" in-house, he says. Lacking sufficient space to bake, breads come from Chicago's The Bleeding Heart Bakery. Oh, and there's that top-quality commercial Dijon mustard. But other than that, Ellis takes his commitment to hand-crafting all the way down to the condiments. Deconstruct his signature house-made Thousand Island dressing - which embellishes his corned beef sandwich - and you'll find it's made from house-made ketchup, house-made aioli and house-made pickles. He employs a highly labor-intensive, multi-step process to produce the colossal, crispy tots that accompany his sandwiches.
"It all comes back to where I started," he says.
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As for the Cuban, "a lot of people are familiar with a Cuban sandwich," Ellis says. "My take is slightly different."
Ellis uses a chewy sourdough roll instead of the traditional French-style Cuban bread and stacks it with moist and meaty pulled pork, thick-cut pork belly, Swiss cheese, grainy Dijon and those tart house-made pickles.
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