Houston native Greg Peters began working in the restaurant industry in 2007 when he was a journalism major at the University of Mississippi. He cooked under Chef John Currence at City Grocery and Vishwesh Bhatt at Snackbar in Oxford before moving back to Houston in 2014 to work as a line cook at Underbelly.  Greg grew up hunting and fishing and was drawn to Underbelly’s whole animal philosophy. He was promoted to sous chef after two years and managed both the Underbelly and Hay Merchant kitchens. When Underbelly closed in 2018, Greg was named chef de cuisine at Georgia James. In 2019, Georgia James was named the best new restaurant in Texas by Texas Monthly and was included on GQ and Robb Report‘s lists of the best new restaurants in America. Greg was promoted to executive chef of Georgia James in 2021.