Corporate Chef Greg Hozinsky joined Coast Packing on the heels of his 14-year tenure at Zislis Group, a restaurant and hotel concern where he most recently served as Vice President of Culinary Operations and Chef Partner of The Strand House in Manhattan Beach.
Drawing from more than 20 years of experience in the culinary industry, Greg has worked in everything from Michelin star restaurants to fast casual. Recognized in 2013 as one of Zagat’s “30 Under 30,” Hozinsky has also been featured in publications that include Los Angeles Magazine, Los Angeles Weekly, Time Out LA, Food Republic and more. He has also had the honor of hosting two dinners at the James Beard House in New York, and serving on The Norwegian Seafood Council and the California Almond Board.
Greg attended The California Culinary Academy in San Francisco, where he received his training in the Culinary Arts. While in school, Greg worked under the watchful eye of famed Chef Michael Mina at his award-winning and Michelin star restaurant AQUA and Restaurant Michael Mina in Union Square. Born and reared in Southern California, Greg returned to the Conejo Valley, where he currently resides with his wife and two-year-old twins. While life with the twins means he currently has no free time, in theory Greg enjoys fine woodworking and golf.