Since his days at the University of New Hampshire and Cambridge School of Culinary Arts, chef Greg Reeves has worked his way through some of this city’s best and busiest kitchens.
Reeves has spent decades developing his skills, working his way through just about every station in the kitchen under some of the city’s most talented chefs. At 29 Newbury in the Back Bay he learned the ins and outs of the garde manger station. During his Aquitaine days he mastered the line as Lead Line Cook and Brunch Sous Chef. He worked alongside James Beard Award-winning chef Susie Regis at UpStairs on the Square. He ran the show as Chef de Cuisine at Barbara Lynch’s B&G Oysters and The Butcher Shop. He helped open Plum Produce, a small boutique produce store in the South End, before crossing the river to Cambridge to take a position as Executive Chef at Green Street. In the fall of 2013 he joined the opening team at Pier 6 as Executive Chef, bringing years of experience to the waterfront Charlestown restaurant.
When the opportunity arose to return to his Cambridge stomping grounds, he jumped at the chance, opening Viale in the fall of 2014. Located in Central Square, the casual, upscale restaurant focuses on the flavors of the Mediterranean and is the ultimate synergy of Reeves’ experience.