Chef Greg Biggers

Chef Greg Biggers boasts an impressive culinary career that includes a multitude of high profile dining establishments across the country. His extensive portfolio, combined with innovative cooking techniques, give guests a unique and memorable dining experience at The Chicago Firehouse.

A southerner at heart, Biggers hails from Alabama, where he grew up watching his mother prepare chicken and dumplins, a Saturday favorite. While attending school at Johnson & Wales University in Charleston, South Carolina, he worked at Blossom Café as a Pastry Cook, learning the art of baked breads and pastries. Later, he became the Private Dining Chef and then Sous Chef at McCrady’s, an inventive, farm-driven Charleston mainstay.

His early career successes led him to Chicago’s 4-star restaurant, TRU, where he was Chef de Partie under James Beard award-winning Chef Rick Tramonto. His next venture led him to Philadelphia, where he served as Executive Sous Chef at Morimoto under Iron Chef Masaharu Morimoto. There, he developed his craftsmanship with pristine and exotic seafood, while also managing a high-profile kitchen.

Rejoining Chef Tramonto in Chicago, Chef Biggers was appointed Executive Chef of his two new restaurant concepts, Tramonto’s Steak & Seafood and RT Lounge. He then moved to Levy Restaurants’ Fulton’s on the River, offering high-quality cuisine and impeccable service at the modern seafood and steakhouse. Biggers was next the Executive Chef of Sofitel Chicago Magnificent Mile where he oversaw Café des Architectes and Le Bar. There, he launched Chestnut Provisions, an artisanally-driven kitchen-to-table concept offering an assortment of cave-aged cheeses, charcuterie, jams and preserves. During this time, he also worked on Fort Louise, a side-project in Nashville. Most recently, Biggers was the Executive Chef of Chicago’s Margeaux Brasserie and Petit Margeaux, two Michelin Star restaurants by James Beard award-winning Chef Michael Mina.

A leader in his field, Biggers has been granted numerous specialized food program certifications, allowing him to make a variety of cave aged cheeses, cured meats and salumis, house made vinegars, fermented mustards and canned jams and pickles. His launch of Chestnut Provisions within the Sofitel Chicago was the first and only cheese-making certification given to a restaurant in