Executive Chef Gregory Treep,

Merchants Resturant in Nashville, TN

Realizing that marketing was not his venue of choice, Chef Gregory Treep left the spreadsheets for the kitchen. Originally from Wisconsin, Greg received his formal culinary arts education at Waukesha County Technical College. From there, he went on to a three-year ACF-accredited apprenticeship under the guidance of Chef Louie D’Angelis. It was with Chef Louie that Greg learned the fine art of gourmet cooking and the value of using only the best ingredients.

Greg stayed on with Chef Louie to work at as a sous chef for Lee John’s Gourmet Catering where Greg coordinated such events as the Milwaukee Art Museum Gala Opening, several “March of Dimes” fundraiser events, as well as other local celebrity events. He earned his ACF sous chef certification in 2001. After 7 years at Lee John’s, Greg left to broaden his experiences. He took the sous chef position at the Milwaukee Hyatt Regency’s “Polaris” restaurant. The “Polaris” was not only a chance to expand his culinary vision, but also, it was an excellent opportunity to refine and develop managerial skills within a corporate environment.

In 2003, Greg relocated to Nashville to allow his wife, Sara, to start her pathology residency at Vanderbilt University Medical Center. He joined Merchants Restaurant as the sous chef in June 2003 and was eventually promoted to Executive Chef in April 2004.

In his spare time, Chef Treep enjoys spending time with his wife and three incredible dogs, Butler and Beatrice and Harry. In addition, he enjoys reading about culinary topics in order to expand his knowledge of an ever-growing field.

Chef Treep has many visions for Merchants Restaurant. Since taking the executive chef position, many menu changes have already manifested. For example, next time you are in Merchants, try the “pan-seared scallops served with butternut squash hash” or the “grilled pork chop basted with a deep south barbeque served with hoppin johns.” For lunch, we suggest the “fish of the day”—fresh daily from the sea to your plate—or the “fried green tomato BLT served with fresh mozzarella and chiptotle mayo on texas toast.”

 

Greg’s gourmet training brings a new flair and elegance to traditional Southern cooking.