Chef Greg J. Eisele, Culinary Director

Chef Eisele is Culinary Director at the University of Tennessee’s Culinary Program.

Chef Eisele is also President of the American Culinary Federation’s Smokey Mountain Chapter.

Greg began his culinary career on a New Year’s Eve as a busboy in the famous Seventh Inn Restaurant in St. Louis. From there he rapidly moved from the dinning room staff to the kitchen team. After two short years he was promoted to Sous Chef then Executive Sous Chef of this 4 Star restaurant and spent 8 years in that position. While serving under Chef Martin George C.E.C. they earned a
4 Star (Mobile Rating) for Culinary Excellence in 1990.

Recognizing the need for professional education, Chef Eisele graduated at Forrest Park via the American Culinary Federation and completed a Pastry Chef internship at the Adams Mark hotel.
He was recruited out of the retail restaurant business by ARAMARK Corporation (The world’s largest provider of contract culinary services) as a District Executive Chef for St.Louis, Nashville and Knoxville market place. Lasting 25 years, his responsibilities included, upscale catering events for up to 30,000 and had over 25 chefs reporting to him.

For the past 10 years, he has been a senior manager, trainer and chef with ARAMARK at the University of Tennessee. Greg is a frequent guest/chef on Knoxville’s television stations.

In addition to his personal culinary skills, Greg’s achievements in training and competition led to his selection to lead UT’s Culinary Program. His passion for the industry drove peers to elect him as President of the local chapter of the American Culinary Federation.

In addition to training an managing culinary professionals, Chef Eisele is bringing the science and skills of cooking to the general public through UT’s non-credit cooking classes.

Chef Eisele has earned a number of Certifications and Awards both for himself and teams.

Certifications and Awards

  • President, American Culinary Federation – Smoky Mountain Chapter
  • Certified Chef de Cuisine and ProChef-II – Culinary Institute of America
  • 1st Place Gold Medal James Beard Competition
  • 1st Place Themed Buffet and Décor March of Dimes Culinary Challenge
  • 1st Place, Gold medal ARAMARK’s “Best of the Best” (2 Time Winner)
  • 1st Place /Gold Medal ARAMARK’S ACE Mystery Basket Competition
  • Silver Medal, National ACE Mystery Basket Competition, American Culinary Federation
  • 1st Place, Gold Medal, ARAMARK Culinary Showcase (2 Time Winner)
  • Southern Regional A.C.E. Culinary Competition Instructor and Coordinator (2008- 2009)
  • District Culinary Champion, ARAMARK (2009)
  • Established U.T. Knoxville as a Test Recipe Site for ARAMARK Recipe Research and Development program 2009.