Sometimes one chef calling in absent sparks the legendary career of another aspiring chef. That is what happened to a 14 year old dishwasher one fateful night. Greg Weinstock would get his first chance to cook at a restaurant- and the rest is an illustrious history of cooking at some of the Northeast’s finest restaurants.
Growing up in Medfield, Massachusetts, the Weinstock family maintained a home garden, from which they would raise ingredients for all of their meals. This way of life instilled in Chef Weinstock a precise awareness of what was fresh and seasonal – and what was not. While he would go to school at UMass Amherst for Restaurant Administration, his passion for cooking would inspire him to leave school after two years in order to become a great chef. Two decades of cooking later, Chef Weinstock’s expertise in fresh seasonal products has graced the kitchens of esteemed Boston restaurants such as Citizen Public House, Lucca, Tresca; along with several of Legal Seafoods’ Northeast locations.
Now, Since 2011, Salvatore’s Italian cuisine has been infused with Chef Weinstock’s seasonal creativity and unparalleled commitment to fresh ingredients. “Food and cooking is in my blood, my grandfather owned a market and butcher shop, my uncle is a knife maker, and my parents are great cooks,” further confirmation that Chef Weinstock was destined to head Salvatore’s kitchen.