Meet Greg
Artisan Chef Greg Cabeza developed a respect for food and the land growing up in rural Idaho, where hunting, fishing and gardening was a way of life for him and his family. Living off the land was never easy, Greg says, but it did foster creativity.
“Much of it was out of necessity, but it was engrained pretty early on,” he says.
Today, Greg is a trained artisan chef who perfects many of the recipes created in our Market kitchens. “Our chefs have a tradition of creating and submitting innovative recipes for the deli and catering departments,” Greg says. “I collect, test and enhance those recipes, bringing as much of an artisan approach to the process as possible. Once it’s right, I demonstrate the recipes in all the stores.”
Greg sees great value in allowing people to express their own creativity through food. “I encourage everyone to create delicious foods, I know how important that is. It’s how we come up with some of our best recipes. Our chefs are incredibly passionate about what they do and are proud of what they’ve created.”
And as much as Greg enjoys a gourmet meal, he also takes great pleasure in simpler foods. If his last meal on earth could be a warm loaf of fresh bread, some air-cured salami and a magnificent glass of wine, he’d be one step from heaven, he says.
“That’s how I like to eat; it’s how I like to live – simply,” he says. That’s the essence of our Market Kitchens, Greg says, its’ about simplifying life without sacrificing quality. Because everything is made with only the highest quality ingredients, customers realize that it’s much more than fast food, he says.
“Basically, it’s like having your own personal chef. We make foods that taste good, feel good and are super healthy. We really take care of our customers. We also make some incredible comfort foods – mac-n-cheese, mashed potatoes and gravy, meatloaf …”
Because everything is made with seasonal ingredients, there’s always something new at your Market Kitchen, Greg says. “We really try to respect the seasons and we’re constantly changing our menus.”
Living in Oregon – with its abundance of fruits, nuts, mushrooms and seafood – is a gift that should be enjoyed, he says.
His food philosophy? “Live well. Eat well.”
