Gregg transitioned into the US Navy directly out of high school in 2007 and served 9 years as a Submarine Qualified Culinary Specialist. After completing 5 great years on the USS Montpelier (SSN 765), he transferred to Groton, CT, and attained the rank of First Class Petty Officer. After serving with many great sailors, he strives to give back to his U.S. military by assisting veterans and dependents of veterans.
After being honorably discharged from active duty, Gregg remains in the Navy through the Reserves and is stationed at NOSC Pensacola out of Saufley Field. He is working toward his Bachelor’s degree in Global Hospitality and Tourism to continue strengthening his culinary knowledge. He plans to move back to Pennsylvania, where he wants to become a Food Safety Director at a major resort or hotel.