Meet a George Martin Group Executive Chef

The George Martin Group

65 N. Park Avenue, Rockville Centre, NY 11570

www.georgemartingroup.com   1-516-678-7272

________________________________________________________________________________________

Frank Greco

Executive Chef, George Martin Group

With almost 30 years of experience, Frank truly grew up in kitchens. In his early teen years he found himself working in a professional kitchen at a local restaurant. Immediately captivated by the energy and passion that was present, the kitchen very quickly became a place of comfort, “it was home”. Frank knew that cooking would be his life’s work. He studied culinary arts at NYIT and graduated going on to working with some incredibly talented chefs. This exposure created an entirely new outlook on food and cooking. In offering guidance to people coming into the industry, he lets them know that just “liking to cook” is not enough of a reason to make a career decision; it needs to be more of an “obsession.”

Pleasing people is still Frank’s greatest inspiration, and he considers it a privilege. As the Executive Chef of the renowned George Martin Group since 1989, Frank does not take for granted the pleasure that a well prepared and presented meal can bring to the guests. Frank believes in using the highest quality and freshest products available and forges relationships with local growers. Although cooking is by nature a means of transforming the ingredients, Frank prefers to keep things uncomplicated and simply enhance their true characteristics. 

In Franks approach to the Grillfire restaurants, he brings the elements of upscale food into a more casual environment. A commitment to serve freshly made, exceptional food is the primary goal. In entering the Baltimore area he “could not ignore the local passion for crab”, embellishing the prime-aged filet mignon with a fresh crabmeat crust; crab and shrimp cocktail; and of course the local favorite, lump meat crabcakes. Other menu items like freshly made free-range chicken potpie and slow roasted beef short ribs with cabernet sauvignon are comforting and showcases Chef Frank’s patience to coax the best flavor outcomes. “I look to classic preparations and try to give them a unique spin, yet maintain the value of familiarity. The true inspiration is to continually grow, learn, and share.”