Chef Gregory Zavala Jr,

After high school, I decided as a summer job to follow my passion in cooking. I ended up at a Japanese restaurant, rolling sushi for 4 hours a day. I learned there, while also going to business school. 1. I love making food and testing different food and 2. I hate business school. After 2 years, I decided Im going to drop out and go to Culinary School. I spent 2 years in a culinary program in St Helena. Where I made tons of connections and learned so many things from other people in the same boat. After graduating, I was picked up to work as a private chef in Menlo Park for a family, following that position no longer being needed. I was hired on as a head chef for a catering company in south SF, where I am currently working most of the time.