About Us | The Symbiotic Chef

Chef Bio

The Symbiotic Chef

Chef Greg Mason began his culinary career over 20 years ago, developing menus at acclaimed restaurants in both Baltimore and San Francisco. In 2014, he became the opening Executive Chef of The White Oak Tavern, where he specialized in seasonal cooking and high-volume events, quickly earning a reputation for thoughtful, ingredient-driven cuisine.

In 2020, Chef Greg became a certified Primal Health Coach and joined the United States Personal Chef Association. Shortly after, he launched The Symbiotic Chef, LLC—a personal chef service built on the foundation of culinary excellence, health-forward eating, and sustainable living.

He and his team bring a global perspective to New American cuisine, blending bold flavors, unique ingredients, and a wide range of techniques to create food that is both nourishing and memorable.

Chef Greg and his team prioritize seasonality, sustainability, and thoughtful sourcing. They ensure every ingredient reflects the highest standards of freshness and quality. Their approach to cooking is rooted in integrity—crafting each dish with care, intention, and respect for the ingredients and the people they serve.

Why Hire The Symbiotic Chef?

Health & Nutrition

The Symbiotic Chef is a certified Primal Health Coach. He has the knowledge and expertise to accommodate specialized dietary needs, allergies, weight goals, and food preferences while maximizing flavor and satiety. We work closely with each customer to design menus precisely honed to their needs and goals.

Save Your Time

We understand that the hustle and bustle of everyday life can zap your energy and leave you little time to prepare or source healthy food choices. Allowing us to design, source, and prepare your meals will save you time and energize you to tackle your daily needs and goals.

Superior Ingredients

The Symbiotic Chef has worked with farm-to-table ingredients in Maryland for over ten years and developed connections with local farmers. We never use highly processed foods, refined oils, high fructose corn syrup, or other inflammatory foods in our meal preparations. With our focus on sourcing quality, sustainable, and fresh ingredients, customers will receive delicious and nutritious food.

Professional Preparation

The Symbiotic Chef has been cooking professionally for over 20 years and has mastered various culinary techniques and cuisine types. He is a ServSafe® Food Manager and a United States Personal Chef Association member. He follows all food safety guidelines for storing, preparing, heating, and cooling food items and will clean and sanitize your kitchen leaving only the smells of delicious food aromas.