Chef Biography
Gregg McCarthy graduated from the CIA in 1980, then apprenticed at the Old Ebbitt Grill near the White House in Washington DC. He then moved to Dallas to work at the Hotel Crescent, working his way up the ladder.
Great Chefs discovered him in 1995 while he was a sous chef at the Buckhead Diner in Atlanta, where they taped him preparing a Peach Bread Pudding with Southern Comfort Cream, for the Discovery Channel’s Great Chefs – Great Cities television series.
Later he moved over to both of the Ray’s Restaurant Group’s properties as executive chef of Ray’s Killer Creek and Ray’s on the River. In 2009, he partnered with one of the managers of Ray’s group, and they opened up the Grand Marlin in Pensacola, Florida where he remains today.
Recipes
Peach Bread Pudding with Southern Comfort Cream
Serving: 4 Print Peach Bread Pudding with Southern Comfort Cream By Great Chefs November 9, 2015 Thick with peaches and cream, these bread puddings get extra punch from the Southern Comfort Cream surrounding them on the plates. Chef McCarthy uses rich brioche; you may substitute good flavorful French bread if you do not have brioche. […]