:: Chef Greg Reeves

A graduate of the University of New Hampshire and the Cambridge School of Culinary Arts, Greg has worked in some of Boston's best kitchens including South Ends Aquitaine Bistro which won the Best of Boston Award for Brunch while he served as the Brunch Sous Chef. Greg then worked at Upstairs on the Square for two years before assuming the position of Chef de Cuisine at Chef Barbara Lynch's B&G; Oysters, Ltd.

General Manager: Justin Morel
jmorel@bandgoysters.com

Chef de Cuisine: Chef Greg Reeves
greeves@bandgoysters.com

Manager: Anna Schneider
aschneider@bandgoysters.com

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