GREGG MCCARTHY

Executive Chef

With a lifelong passion for great tasting food Chef Gregg, a graduate of the Culinary Institute of America, sees the seafood offerings of the Gulf Coast as an opportunity and a challenge. The opportunity is to take the finest, freshest seafood the ocean’s waters have to offer. The challenge is to use his culinary skills to create innovative and tantalizing dishes. Chef Gregg is more than up to the challenge.

With a distinguished career that includes cooking at the Old Ebbitt Grill in Washington D.C. and The Hotel Crescent Court in Dallas, Chef Gregg was also sous chef at the Buckhead Diner in Atlanta and the Hotel Crescent Court in Dallas.

Winner of numerous awards and featured on PBS’s Great Chefs series, Chef Gregg has been a guest chef at New York’s James Beard House, one of the highest honors a chef can receive.

Before coming to the Grand Marlin, Chef Gregg was corporate executive chef at Atlanta's Ray's Restaurants, including Ray’s on the River, Ray’s Killer Creek and Ray's In the City.