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I was destined to be a chef. Born into the restaurant business, I am proud to be the third generation of food service entrepreneurs who choose to call catering both a living and a way of life. Long hours spent standing in a hot kitchen, handling boiling liquids and sharp objects, dealing with expensive perishable ingredients, hectic holidays spent preparing meals for others who have the day off, rigid timelines, constant requests for recipes and techniques. When will it ever end? Hopefully never!!
You see, this is what I do; this is who I am. The kitchen is my domain, this is where I thrive. The chaos and confusion of busy Friday nights in award-winning restaurants has taught me a few fundamental principles that I apply to my work each day. Timing is everything! Patience, fortitude, teamwork, creativity and passion are all prerequisites. Although my dedicated staff often accuses me of being a perfectionist, I wouldn't have it any other way. I take pride in my work and firmly believe my reputation, along with the reputation of my clients, is on the line every time you taste the food I have prepared.
The Greco's concept was nearly ten years in the making, mainly because it took me that long to gather the necessary experience, wisdom and finances. Throughout those years, I never doubted it would happen or that it would be successful. There is one outcome, which I did not predict in my master plan, that has turned out to be the most rewarding. This is the wonderful and amazing friendships that have been formed with you, my loyal customers, beyond the working relationships. I treasure the time spent talking with you, and deeply appreciate the invitations into your homes and your gatherings. I will forever be thankful for this, for I am truly blessed. Quite simply, it has been a pleasure being your caterer and your friend! Please accept my warm and sincere thanks for helping make my dreams a reality.
Without you, Greco's wouldn't be
Jason Capps
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