His laid-back style could mislead you into thinking that "Chef Greg," has a low-key job with little pressure. But then you take a look around, on any given weekend, in the 14,000 square foot kitchen at Laurel Manor and you realize-Executive Chef Greg Vitale just makes it look easy!

As a graduate of Schoolcraft College's renowned Culinary Arts program, Chef Vitale has been around kitchens since he was 13 years old, starting as a dishwasher for the Grosse Pointe Yacht Club. With in eight years at the yacht club, Vitale worked his way up to Sous Chef. In 1989, Greg was brought on board as Executive Chef at Laurel Manor, where he works his magic today.

"We're lucky to have such a creative and accommodating executive chef," remarks Nanci, Co-Owner of Laurel Manor. "It doesn't matter if he's cooking for one huge party or five smaller parties, you can count on him to be there overseeing the food preparation for every event." He's customized menus for all occasions, from wild game dinners including alligator and wild boar ribs to Eastern Indian dishes, and of course authentic Italian dishes, his specialty.

A staff of up to fifteen assists Chef Vitale as he prepares for typical weekend events. He's prepared individually plated dinners for as many as 1400 people in one night and hors d'oeuvres for a Marketplace setting of up to 2200 people on another night. It goes without saying that he cooks a lot of Italian dishes, including more Chicken Picatta than he can count. However, Filet Mignon runs a close second and according to the Event Coordinators at Laurel Manor, "You haven't lived 'til you watch Greg and his staff prepare 500 filets-all served at once and all done to perfection!"

When asked if he prefers cooking for large groups or small, Chef Vitale says, "I really love the challenge of the larger events…but, the smaller gourmet functions are great too…and the "themed dinners," are a nice change of pace." What it really comes down to is that Greg just loves to cook!

…and guests at Laurel Manor love it when he does!