Chef Biography
Greg Gammage was born and raised in Georgia. His father was a baker and encouraged his son to get into the food business. After school, Greg started out as a busboy at Restaurant Tango in Atlanta, and eventually became a part time line cook. He left Tango in 1978 to work as a cook at Scarborough’s, and then Zasu & Joseph’s, both in Atlanta.
In 1981, he joined the two year old “Bone’s Steakhouse” and worked his way up the ladder, being named executive chef in 1990 at the age of 30. In 1994, Great Chefs arrived in Atlanta to tape Chef Gammange for the Discovery Channel’s Great Chefs – Great Cities series and later, their Great Chefs of America television series. Chef Gammage made Bone’s one of the top steakhouses in the country and Playboy named it in their Top 10 Best Steak list.. He was running Bone’s at the time of his passing in 2007.
Recipes
Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips
Serving: 4 Print Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips By Great Chefs November 10, 2015 This quick and easy dish is an elegant answer to last-minute dinner guests. It is filled with Southern flavors, from the collard greens to the sweet potatoes to the molasses-based sauce. Guests will agree that the […]
Seared Peppered Salmon, Field Greens, and Beet Relish
Serving: 2 Print Seared Peppered Salmon, Field Greens, and Beet Relish By Great Chefs November 9, 2015 Start one day ahead making the marinated salmon and vinaigrette. This is a salad, topped with flash-cooked marinated peppered salmon. The last minute preparation is dramatic and easy, so the dish makes a good company treat. Ingredients Salmon […]