I grew up watching Galloping Gourmet in Birmingham, Michigan. Because of that show, and the smells that would emanate from my mom's kitchen, I was inspired to eat and discover the wonderful world of cooking. One of my fondest cooking memories was baking and decorating my mom a birthday cake when I was eight years old.

When I was 19, I was attending college with the intention of getting a degree in computer science. At that time, I met a chef at a small cooking school in Northern California, who revitalized my goal of becoming a chef by the simple act of showing me how to properly dice an onion. I was so impressed by this simple technique, that I went out the very next day and purchased my first set of professional knives.

My culinary career has been cultivated at Marriott's Mountain Shadows Resort from 1983 to 1985. As a member of the Marriott Corporation, I was selected as part of a task force team to train associates in Marriott operating procedures for the opening of the Torrance Marriott Hotel in California. I continued my profession at the Terraces at Gainey Ranch Golf Club from 1985 to 1990, where I started as a Sous Chef, and finished as the Executive Chef. During my career at the Terraces, I attended the Culinary Institute in Hyde Park, New York, and participated in two consecutive culinary competitions, where I medalled both years in buffet and hot food presentation. In addition, I received an honorary award for Best Use of Beef.

Since 1990, I have been working for Lyon Golf Management, where my responsibilities as Executive Chef have included opening golf properties, and overseeing the daily operations of The Trophy Room Restaurant at the A.S.U. Karsten Golf Course. I am certified as a Rational Chef, which empowers me to represent and demonstrate Combi-Steamer technology for the Southwest region.

I don't believe that good quality food should always be expensive. Although the cuisine at The Trophy Room is simple, I strive to provide the best quality and use innovation and creativity to elevate the standard golf club fare to new heights.

Occasionally, I will tune in to see my old friend, Graham Kerr, demonstrating his skill in the kitchen... just like I did back in Birmingham.

GREGORY PRIEST
A.S.U. Karsten Golf Course
Phoenix, Arizona