general manager/wine director
With a Master in finance and more than four years of teaching hospitality management courses at Le Cordon Bleu, Jeff Gregory brings his knowledge and experiences to FT33 as General Manager. Gregory, who is responsible for overseeing service and day-to-day operations at FT33, joins executive chef and owner Matt McCallister with a positive attitude knowing that “this restaurant has the potential to be considered among the greatest restaurants in the country and I am glad to be apart of it in these beginning stages.”
Gregory has always had a great love for great food and wine as well as the buzz of a bustling restaurant, which lead him to begin working in restaurants and bars, as he climbed his way up in the food and beverage industry while studying.
In 2006, Gregory graduated from the University of Texas in Austin with a Bachelor of Arts Degree in philosophy and a minor in history, and continued his journey in the culinary world working as a bartender and manager in Austin, where he gained valuable hospitality experience to create and build connections.
After beginning his career in fine wine sales in 2009, Gregory quickly realized that his favorite part of the job was providing wine and beverage training. In 2008, Gregory took on the role of teaching Beverage and Restaurant Management classes at Le Cordon Bleu while working as Consulting Wine Director for The Commissary and rise n°1 Salon de Soufflé, both in Dallas.
When Gregory is not at FT33 or teaching classes at Le Cordon Bleu, one can find him cooking for his family, reading and creating traditional black and white photography and printmaking.