Chef Greg LaPrad began his kitchen career at 15 years of age in 1998 as a dishwasher, and he’s been in the kitchen ever since. In 2002, Greg pursued a formal culinary education at Johnson & Wales University in Providence, Rhode Island. He graduated at the top of his class with a perfect 4.00 GPA and Summa Cum Laude distinction. Over the past 8 years Greg has worked in kitchens all over the United States, including Connecticut, Massachusetts, Rhode Island, New York, Alaska, and Arizona. Originally from Connecticut, Greg moved to Phoenix in 2004 to work with Michael DeMaria of Michael’s at the Citadel. Greg has traveled extensively through Europe and spent a summer in Africa, which helped him develop an understanding of cultural cuisines. He also spent time in Italy working at Il Bottaccio in Tuscany, which is a Relais & Chateaux rated restaurant. As Executive Chef at Quiessence Restaurant & Wine Bar, Greg LaPrad is committed to seasonal, local, organic produce, and he enjoys changing the menu often to reflect the freshest local produce available. |
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Gregory LaPrad
