Executive Chef at Gaylord National Resort
National Harbor, MD
An always busy culinarian Chef Greg oversees 63 million in Catering Food at the Gaylord National Resort. Before this he opened the MGM National Harbor Resort. Before this Chef Greg was at the helm of the Belle Haven Country Club.
He wore many hats as he led the culinary efforts at The Grille Restaurant, Double Eagle Pub, multiple cafes, and banquets/catering. An award-wining chef, Sharpe has been recognized with many accolades and won a number of highly competitive tests of his exceptional talent and skills in the kitchen. During his tenure at the Belle Haven Country Club, his culinary brigade has been recognized as a Platinum Club of America, ranked in the top 3 ½% of all clubs in the country, nominated for Platinum Club of the World.
Known as one of the most accomplished, innovative, and creative chefs in the Mid Atlantic putting his own mark on modern interpretations of classic American dining. From his humble beginnings to joining the team of some of the country’s best chefs preparing the inaugural dinner for President George w Bush, Barack Obama, Sharpe has had a rich and varied career as a kitchen superstar. Chef Sharpe holds the Certified Executive Chef designation from the American Culinary Federation (ACF) – one of less than 3,000 nationwide. He’s a two term Chairman of the Board and President for the Nation’s Capital Chefs Association and has held a position as Adjunct Professor for Anne Arundel Community College’s HCAT-Culinary Arts Program.
A winner of more than 35 culinary medals, Sharpe is a two time first place finisher at the Chesapeake Chefs Competition and was named by Maryland’s governor as State Chef. Greg has planned menus for many distinguished celebrities at high profile events and what has been certified as the largest plated dinner function by Guinness Book of Records serving almost 16,233 guests a three course meal.
A winner of the coveted Chef Professionalism Award and Chef of the Year for the Nation’s Capital Chefs’ Association, Sharpe participates in many community outreach programs to train and mentor young culinary students, and develop the next generation of American chefs.