Reids Artisanal Butchery
Greg Reid of Reids Artisanal Butchery just plain LOVES meat!! His adventures from culinary school to cooking with some of Canada's most prestigous chefs, then his work as head chef at Edible Canada all have had a part in shaping Gregs passion for cutting meat. Here is a bit about Gregs journey!
A firm believer that experience is the key to culinary success; Greg has spent his professional culinary career searching, studying and applying these experiences. A graduate of the prestigious Culinary Institute of Canada in Charlottetown, Prince Edward Island, Greg’s has attributed his success from the fundamentals he received studying at the CIC.
Upon graduating, he apprenticed for some of Canada‘s greatest chef’s-most notable, Chef Bruno Marti of the famed La Belle Auberge. Learning from the master himself, he was immersed in the ideals of French Haute Cuisine. During its 30 year legacy, La Belle Auberge was the highest Zagat rated restaurant in Vancouver, and retained a AAAA diamond CAA/AAA until it closed in 2013.
Greg’s next adventure took him to the kitchens of the modern Pacific North West. The cutthroat life of big city cooking, forged his backbone to withstand the heat of the fine dining world. His endeavours led him to the kitchens of West Restaurant and Bar, under charismatic Chef Warren Geraghty. Beginning as a lonely commis, he ambitiously pursued his craft and garnered the attention of his peers and Chef, working his way into second in command – sous chef. During his tenure they received `Best Restaurant`, by Vancouver Magazine, hosted International delegations for the 2010 Vancouver Olympics and produced `West` The Cookbook.
From here, Greg perused the kitchens of some of the modern era`s best and award winning restaurants and chefs. Working at Daniel Boulud`s, db Bistro Moderne, Quails ‘Gate Vineyard’s Old Vines Restaurant, and Top Chef Canada – Dale Mackay`s, Ensemble Restaurant Group.
Greg`s pursuits led him to become Head Chef of Edible Canada, a restaurant and foodie haven located in one of Canada`s richest and diverse culinary destinations-Granville Island. His goal was to procure and develop the cuisine of `What is Canada`. During his time he was featured on CTV, Global, and CityTV- plus Australian ABC for his work in establishing Canadian Food.
Currently, Greg is the Head Chef of Greg & Leah Culinary Experience, a food and wine consulting company. Partner in thebicyclegang.com, a grassroots online magazine. Instructor at Schoolhaus Culinary Arts, Regina`s foremost culinary educator. And jovial face at Crave Kitchen and Wine Bar.