Greg Peters

Sous Chef

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 at Underbelly.  Greg grew up hunting and fishing and appreciates Underbelly’s whole animal philosophy. Greg splits his time between Underbelly and Hay Merchant.