The Resort at Pedregal has welcomed Gregory Breeback as its new chef de cuisine.
With 25 years of culinary experience, the Baltimore-born chef will now be responsible for overseeing the property’s dining establishments and amenities at Don Manuel’s (upscale restaurant), Crudo’s (Beach Club) and guestroom services.
Breeback specializes in an array of American cuisines, including southern, continental, contemporary and Latin. Since entering the industry at age 13, he has worked at such establishments as Manor Tavern in Monkton, Maryland; Monocacy Crossing in Frederick, Maryland; consultant Pepper Avenue Culinary Services (as a freelance private chef); Red Agave and El Vaquero in Eugene, Oregon; and Flora’s Field Kitchen in Baja California Sur, Mexico.