Rising Star Chef Greg Biggers of Chestnut Provisions at Sofitel Water Tower - Biography

Chicago, IL

May 2015

Alabama native Greg Biggers grew up watching his mother prepare chicken and dumplings, the Saturday ritual linking food, love, and tradition in a way that’s stayed with him throughout his career. Before Biggers left Alabama, he worked under Chef Matthew Wood who jumpstarted his passion for the professional kitchen.

Biggers did a stint at Johnson & Wales University in South Carolina, but found hands-on work in the kitchen more rewarding. While in school, he worked as a pastry cook at Blossom Café. From there, he moved on to McCrady’s, first as private dining chef and eventually becoming sous chef. Then Biggers went to Chicago for a stage at TRU, which turned into a position as chef de partie under Rick Tramonto. He followed that up with the executive sous chef gig at Morimoto in Philadelphia.

Bread, pastry, seafood, Japanese culture, and a generally expanding culinary repertoire under his belt, Biggers returned to Chicago to help open Tramonto’s Steak & Seafood and RT Lounge, where both his expansive skill set and management experience came in handy. High-volume success would follow with Biggers at Fulton’s on the River, before he was picked to oversee all aspects of the Sofitel Chicago Water Tower’s dining operations, including restaurant Café des Architectes and artisanally driven food production concept Chestnut Provisions, which finds Biggers coalescing his wide ranging experience with the food-as-love philosophy he learned as a kid in Alabama. In 2015, Biggers earned a StarChefs Rising Star Hotel Chef Award for his work at Chestnut Provisions.