Chef Chris Greve brings extensive experience and a passion for culinary arts to his role as the Vice President of Culinary Services at Forefront. With a career spanning over 20 years, Greve began as an executive chef in Maine and transitioned into healthcare as a director of culinary with a focus on senior living in 2010. His expertise lies in culinary coaching, development, and sustainable menu concepts.
A native of Maine, Greve currently resides in Chicago but travels full-time on behalf of Forefront, exploring diverse foods and cultures across the nation.
Greve attended Johnson and Wales University and Southern Maine Community College, majoring in Culinary Arts and Hospitality Management. Beyond his culinary pursuits, he is an avid sports fan and former collegiate soccer player, as well as an enthusiastic outdoorsman.
Additional Info
This team member doesn't have any news items yet.
This team member doesn't have any case studies yet.
Forefront’s leadership team successfully transitioned our services from our previous provider, and our partnership has been very transparent, responsive, and effective since. Even through the pandemic, they have continued to provide a quality program to our residents and have delivered operational and financial excellence.
From three years ago to today, Troy Regional is a completely different place. The hospital environment has never looked better. The leadership and results here, supported by a dedicated team, showcase Forefront’s commitment and real ownership every day.
Our dining is now a true strength of our value propositions. Our partnership with Forefront has absolutely helped elevate our occupancy due to their unique, personalized approach.
Our partnership with Forefront is exactly what our campus and residents needed. We love the fact that Forefront’s mission and our mission align. They are all about making sure our residents have the best experience possible! Their culinary team and registered dietitian have truly become part of our family!
