Greg Boggs is currently an Associate Chef for America’s Meals and Beverage at Campbell’s Soup Company. His responsibilities include creating gold standard formulas for many retail brands and leveraging culinary trends and insights to drive innovation.

Greg joined the company after completing an internship with Campbell’s Culinary & Baking Institute (CCBI). Greg is a graduate of the Culinary Institute of America in Hyde Park, NY. Greg has received Certified Chef de Cuisine through the American Culinary Federation and has earned several medals for hot food competitions. Greg also competed in and won the 2016 Research Chef Association Culinolgy Competition

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.