Chef Greg Gable

Teaches at French Cheese Board

Greg can still remember the day at age twelve, when he said to his mother, “I would like to become a chef.” At the young age of fourteen he began that journey, working as a short order cook and breakfast cook at small, local restaurants after school and on weekends. He made a career out of it as he began his studies at the Culinary Institute of America in 1982.

He then spent 21 years working in PA between “Restaurant at Doneckers” and “Le Bec Fin” (AAA Five Diamond awarded restaurant), working his way toward becoming Chef de Cuisine and Executive Chef, and growing the reputation of the restaurants. Since 2004, he has been working for Savencia Cheese USA as a member of the Research and Development team.

Most recently, Greg became Certified Cheese Professional through the American Cheese Society.

(3 Reviews)

French Cheese Corner

Reviewed by Nicholas B. on 5/12/2019

Incredible cheese class, so much cheese and cider for $40. An amazing deal, I will 100% be going back. The entire staff were so knowledgeable and friendly. We learned so much about cheese, cider, and the pairings were terrific.
French Cheese Corner

Reviewed by Kailyn C. on 5/5/2019
French Cheese Corner

Anonymous review on 5/4/2019

The cheese tastings were inspired and delicious. Each cheese was paired with a hard cider and was used in a preparation made by an accomplished chef. The cider maker, cheese expert and staff of the French Cheese Board were extremely knowledgeable and had a great rapport with each other and the classmates. There was also a tray of charcuterie and other complements to the cheese. It was a thoroughly enjoyable evening!