
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.
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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.
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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.
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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.
