Chef Greg Boggs is a Senior Chef on the Campbell’s Foodservice team. His responsibilities include recipe deployment, operator support, and the continuous development of Campbell’s culinary trend pulse program.
Greg is a graduate of the Culinary Institute of America in Hyde Park, NY. He joined the company after completing an internship with Campbell’s Culinary & Baking Institute (CCBI) and has received Certified Chef de Cuisine through the American Culinary Federation.
Greg is passionate about competitive food sport and is an award-winning pit master, most recently placing first in several cookoffs in 2021. Currently, Greg is the Vice President of Board of Directors for the Mid-Atlantic Barbecue Association.
He started his culinary career working under James Beard Best Chef Southeast Finalist Johnathan Lundy in his hometown Lexington, KY. Jonathan’s @ Gratz Park was well known in the state of Kentucky for its creative takes on Southern fine dining.