Chef Greg Boggs is a senior chef on the Campbell’s Foodservice team. His responsibilities include recipe deployment, operator support, and the continuous development of Campbell’s culinary trend pulse program.
Greg is a graduate of the Culinary Institute of America in Hyde Park, New York. He joined the company after completing an internship with Campbell’s Culinary & Baking Institute and has received Certified Chef de Cuisine through the American Culinary Federation.
Greg is passionate about competitive food sport and is an award-winning pit master, most recently placing first in several cookoffs in 2021. Currently, Greg is the vice president of the board of directors for the Mid-Atlantic Barbecue Association.
He started his culinary career working under James Beard Best Chef Southeast Finalist Johnathan Lundy in his hometown of Lexington, Kentucky. Jonathan at Gratz Park was well known in the state of Kentucky for its creative takes on Southern fine dining.
