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Hello, My name is Rhys Gregory and I am an inspired chef. What makes me interested in Culinary Arts? It’s the infinite kinds and mixtures of foods and tastes that exists in this world, also the creation of different recipes other people come up with themselves. I find it absolutely fun and interesting what can be accomplished in a kitchen. After receiving instant gratification from those I have cooked for, it uplifts me in a way that I am able to put a smile on peoples faces. This is my way of catering and wanting to take care of others. The number one thing everybody loves to do, especially chefs, is eat! I have a huge appetite for anything and everything. I always look forward to eating something new with excitement and enthusiasm because every encounter is a different adventure. Food is so universal; used in art, religion, to eat, and many other things that sometimes It’s just too beautiful to describe. For as long as I’ve watched cooking shows and had my own thoughts about food, my vision and imagination continues to grow. My thoughts expanded to a point where food is and means everything and I don’t know how else to describe it.

My passion for food runs deep in my veins. The love I have for it is unconditional. I am Curious George of Culinary Arts. Food doesn’t tolerate disrespect. I am new to Culinary Arts, it’s been 2 years now that I have been productive in the kitchen; I’m getting better. Of course I’ve had some failures, along with success. There’s no other task I want to grasp more in a cornucopia of abundance than being one of the best, diverse chefs in the world anyone has heard. I don’t want my name to be written in books, I need it to be written in stone. I need it to be written in stone because my ideas run wild tirelessly and I would love to show the world something new and different. I will also want my name written in stone because there is another plan in store for the world that I really want to accomplish. I’m still at first base, waiting to run home. Until then, I will continue my journey and stay on my path to becoming the best chef I can be.