Greg stayed on with Chef Louie to work at as a sous chef for Lee John’s Gourmet Catering where Greg coordinated such events as the Milwaukee Art Museum Gala Opening, several “March of Dimes” fundraiser events, as well as other local celebrity events. He earned his ACF sous chef certification in 2001. After 7 years at Lee John’s, Greg left to broaden his experiences. He took the sous chef position at the Milwaukee Hyatt Regency’s “Polaris” restaurant. The “Polaris” was not only a chance to expand his culinary vision, but also, it was an excellent opportunity to refine and develop managerial skills within a corporate environment.

In 2003, Greg relocated to Nashville to allow his wife, Sara, to start her pathology residency at Vanderbilt University Medical Center. He joined Merchants Restaurant as the sous chef in June 2003 and was eventually promoted to Executive Chef in April 2004.

In his spare time, Chef Treep enjoys spending time with his wife and two incredible dogs, Butler and Beatrice. In addition, he enjoys reading about culinary topics in order to expand his knowledge of an ever-growing field.

Chef Treep has many visions for Merchants Restaurant. Since taking the executive chef position, many menu changes have already manifested. For example, next time you are in Merchants, try the “pan-seared scallops served with butternut squash hash” or the “grilled porkchop basted with a deep south barbeque served with hoppin johns.” For lunch, we suggest the “fish of the day”—fresh daily from the sea to your plate—or the “fried green tomato BLT served with fresh mozzarella and chiptotle mayo on texas toast.” Greg’s gourmet training brings a new flair and elegance to traditional Southern cooking.