Staff Profile: Josh Gregory
Account Executive Josh Gregory understands what chefs need to be successful. That’s because Josh came to Cavalier after working as a professional chef in Hampton Roads. He knows that quality product and exceptional service go hand-in-hand when it comes to delivering on the needs of our clients, and that’s why he’s such a great fit for Cavalier! Here’s Josh in his own words:
Tell me about your role at Cavalier Produce.
As an Account Executive it’s my job to help expand our business in the Hampton Roads area as well as to deliver personalized customer service to help our customers better serve their customers.
What were you doing before Cavalier?
Before Cavalier I was a chef in Norfolk and Virgina Beach
What excites you about the work you do at Cavalier?
There are so many talented and creative chefs in Hampton Roads. I’m excited to work with them to help source top tier products and to provide the kind of service to ease their grind of their day to day.
It’s important to note that I became familiar with Cavalier Produce as a customer first. As a chef I had always been interested in the supply side of the industry. I was fortunate enough to have a good rapport with my Cavalier Account Executive Bernie Murphy and he was kind enough to put my resume in front of David Frazer our sales manager. It’s felt like a natural fit from the start. As a chef I was dedicated to offering a high quality product to my customers as well as sourcing from and working with other Virginia businesses. It’s that same dedication that I get to bring to work with me everyday, and the same dedication that makes me proud to tell people I work for Cavalier Produce.
When you’re not at work, you’re most likely doing what?
When I’m not working I’m most likely spending time with my wife Somer and our two dogs Apollo and Leo.
What’s one thing that might surprise people to learn about you?
One thing people would be surprised to hear about me… I’m a huge fan of Broadway musicals, my favorite being Les Miserables, I’ve seen it 11 times.
We interviewed Josh when he was the chef at Supper Southern Morsels. Check out what he had to say about his work in the kitchen.