Chef Greg Picard

I directed culinary teams of more than 200 associates and oversaw food and beverage operations exceeding $90 million annually. These experiences strengthened my ability to lead at the highest level, develop innovative culinary concepts, improve operational efficiencies, and deliver exceptional financial and service results without compromising quality. My experience also includes serving as Executive Sous Chef at Mountain Lake, one of Florida’s most historic and distinguished private golf communities. Working within this exclusive private-club environment deepened my understanding of the importance of discretion, personalized service, member relationships, and attention to detail. It also reinforced my belief that exceptional hospitality is about more than the food—it is about understanding the individual, anticipating their preferences, and creating an experience that feels effortless and genuinely personal. As an Executive Private Chef, I bring the same level of discipline and leadership I have demonstrated throughout my career, while embracing the more intimate nature of private service. I take great pride in sourcing exceptional seasonal ingredients, creating thoughtfully personalized menus, and adapting seamlessly to the preferences, schedules, and expectations of the individuals and families I serve. Whether preparing an intimate family dinner, an elegant private event, or a highly personalized culinary experience, I approach every detail with professionalism, discretion, and a commitment to excellence.