Greg McPhee

Greg McPhee has over 20 years of hospitality experience. While trained classically as a chef over his career he’s worked and led in nearly every aspect of hospitality operations.  

After attending Johnson and Wales University, McPhee has spent his career working throughout the Southeastern United States at properties such as The Cloister at Sea Island, Motor Supply Company and Terra in Columbia, SC, and eventually landed in Charleston, SC in 2010 as part of the Husk opening team under Chef Sean Brock rising to the position of Executive Sous Chef.

McPhee Moved to Greenville, SC opportunity in a small city with great potential. McPhee served as Executive Chef at Restaurant 17 and Hotel Domestique in Travelers Rest, SC. until in opening his First Restaurant, The Anchorage, in 2017. In 2018 The James Beard Foundation recognized The Anchorage as a Semi-Finalist for Best New Restaurant. The Anchorage was also a Semi-Finalist Nominee from The World Restaurant Awards for their “No Reservations Required” category. McPhee’s Second Restaurant, Mr. Crisp, opened in 2022 focusing on sustainable seafood, Oysters, and traditional English fish & Chips.

Prioritizing family McPhee accepted an offer to sell both restaurants and relocate to the Willamette Valley of Oregon. Excited and inspired by his new home McPhee looks forward to the opportunity to stay connected to his culinary roots and help those interested in helping others navigating the hospitality industry.

In his spare time he loves to spend time with his wife, son and dogs.