Greg Gable

Corporate Chef, Alouette

Upon graduating high school in 1980, Greg Gable began work as the breakfast cook at a small restaurant to gain work experience. Later, he graduated from The Culinary Institute of America in Hyde Park, N.Y., and helped open The Restaurant at Doneckers in Ephrata, Pa. for his first professional job.

After spending three years there, he moved on to Le Bec Fin, a Philadelphia-based French restaurant and long time recipient of the Mobil Five Star and A.A.A. Five Diamond awards. He spent 14 years working through all the stations, finishing the last four years as Chef de Cuisine, where he spent his tenure preparing elegant meals with some of the highest-quality ingredients available.

In the spring of 2000, Greg returned to Ephrata to become the executive chef at The Restaurant at Doneckers, which allowed him to work with his wife, a sommelier who had built the wine list to include 600 different selections and gained a Best of Award of Excellence from Wine Spectator. The restaurant received impressive reviews and accolades including a score of 27 out of 30 from Zagat and a 3 Bells Award of Excellence from the Philadelphia Inquirer.

In 2004, Greg began consultant work for BC-USA, a leading producer of specialty cheeses in New Holland, Pa., which led into his present position as corporate chef for Alouette Cheese USA LLC and AFP in 2007. At his current position, he works closely with the Research and Development Department in product development, product applications and recipe development.