Greg Sears

Executive Chef

Greg Sears always knew that he would end up with a career in the kitchen. The Akron, Ohio native’s grandfather was a chef from Luxemburg who owned a pastry shop for 30 years. Sears says that cooking is “in his blood,” with a strong tradition of hearty food in his family.

Chef Greg took his first of many jobs in the kitchen at Akron’s Grapevine Café at the age of 15. There, he cooked on the line and developed a love for the fast-paced environment of a restaurant. He worked in the café throughout high school realized that ultimately he wanted to become a chef as his career. He worked at Ken Stewart’s Grille under Chef Roger Thomas, who once cooked dinner for the legendary James Beard. He made it a point to treat his time under Chef Thomas as a sort of apprenticeship, as a part of his hands-on education. Chef Greg then made the move to Moe’s, a bistro in Akron, where he continued to hone his skills and challenge his creativity.

Looking for a new challenge—and a new location known for great restaurants—Chef Greg moved to the kitchen of 1848 House in Atlanta, working closely with Chef Tom McKeachern. When the restaurant closed in 2002, he moved with Chef McEachern to Horseradish Grill in Buckhead, where he developed some of the inventive, yet comfortable items for which the restaurant is known. He became the Executive Chef at the Winchester Woodfire Grill before accepting his first position with Buckhead Life Restaurant Group at Buckhead Diner in the summer of 2005.

Chef Greg is thrilled to be the executive chef at Corner Café, since it feels like a return to his roots—simple, savory food, prepared well. He believes “technique is king” and that a chef’s primary job is to never stop trying to improve, both of which are signature traits he exhibits each day.

Chef Greg lives with his wife Michele and their daughter Abigail in Canton, Georgia. When he has free time, he enjoys spending time with his family, fishing, watching sports and cheering on his favorite team, Ohio State University.