Chef's Bio

Chef Greggory Hill

Award-winning Chef Greggory Hill opened David Greggory in May 2003, bidding farewell to the Latin American restaurant Gabriel after a delicious nine-year run. He had previously become well known to Washingtonians at New Heights, where he was the chef for five years. By the time David Greggory opened, Chef Hill had earned a reputation for creativity, artistic flair and generosity, skillfully blending a medley of ingredients into lavish dishes and original dining experiences.

Chef Hill presides over his new kitchen, part of which is visible behind a glass wall, cooking up an eclectic, witty and delicious menu that spans the globe. He developed his cross-cultural culinary style from years of traveling and working with expert chefs, and researching ingredients and flavor combinations from Mexico, Latin American, the American South and Southwest, Spain, France, India, and Thailand. He thrives on creative freedom, attributing his success to variety and change, consistent high quality, imaginative plate presentation and hard work.

In 2000 Chef Hill was named “Chef of the Year” by the Restaurant Association of Metropolitan Washington (RAMW), and David Greggory was nominated in 2003 for “New Restaurant of the Year.” The restaurant delights with creations that have a certain playfulness or whimsy, such as “Three Little Pig Sandwiches on Black Pepper Biscuits” and “Portabello Milanese with Smoked Red Pepper Sauce, Orzo and Squash Blossoms.” Desserts are whimsical—a “S’more in Greek’s Clothing” and “Cloud in a Pudding,” which is a cup of dark chocolate pudding with mascarpone, chocolate sauce, whipped cream and cookie crumbles.

True to form, Chef Hill likes his food to be accessible to everyone—the menu offers half-size portions, “Compose Your Own” Salad Bar, and “Pork and Pinot Wednesdays” where a menu of small plates is paired with Pinot Noir wines by the glass. His monthly “Aphrodisiac Bacon Dinners” have gained national acclaim and there are often special menus for special occasions and holidays at David Greggory. Chef Hill participates in many charity benefits including Share Our Strength’s Taste of the Nation, Zoofari, and Food & Friends’ Chef’s Best. He is an honorary board member of the Washington, DC chapter of The American Institute of Wine & Food, and he has cooked at the prestigious James Beard House in New York City on several occasions.

David Greggory is a light-filled space graced with enough local art to open a gallery—even the menus are works of art. Fueled by fun, David Greggory has much to offer: enthusiastic service, terrific cocktails, and support for local artists, artisans, farmers, growers, and the community. For more information on menus, artists, and special events, please visit David Greggory on the web at www.DavidGreggory.com.