Gregory Krepps joined Cape Leisure Corporation in November of 2008 as the company’s Corporate Director of Food & Beverage. Krepps provides strategic direction and operational support for all of Cape Leisure’s food related businesses. His 20 years in the industry have been punctuated with positions of ever increasing responsibility.
A trained culinarian, Krepps graduated from Johnson & Wales University in 1997 with an Applied Associates Degree in Culinary Arts. He was named executive chef at the Starfish Grill that same year. The Starfish Grill, at the time Charleston’s only oceanfront restaurant, serves an eclectic mix of seafood with a Southern and Cajun flair, menus that Krepps designed at the restaurant’s opening. These menus remained in use for many years, a credit to Krepps’ planning savvy.
In 1998, Krepps was selected as executive chef at the Natural Bridge of Virginia Hotel, where he oversaw the culinary programs for the Colonial Dining Room, The Red Fox Lounge and for the many banquets hosted in the hotel’s 10,000 square feet of meeting space. In 2006 he was promoted to Director of Food & Beverage for all the property’s restaurants, including the concessions at the Natural Bridge attraction. In that role, Krepps streamlined menus, decreased food costs while increasing food quality, and has overseen renovations to all the property’s kitchens.
Today, Krepps also serves as Cape Leisure’s general manager at Mabry Mill on the Blue Ridge Parkway.
Krepps, who resides in Buchanan, Virginia with his wife and children, enjoys organizing wine tasting events, preparing organic cuisine and baking pastries and cakes in his spare time.