Greg Payne

My earliest memory of wanting to become a chef was around 1984, when I was in Europe during my Navy enlistment. Prior to that, I always thought I was going to teach karate. Shotokan was my original chosen art. Having trained in martial arts in the Bronx from the age of 8, and growing up in Saint Thomas, U.S. Virgin Islands, I have always been passionate about clean eating and physical fitness. Over the years I have since achieved high-ranking black belt recognition in several disciplines and have continued to actively teach and mentor students in both the martial and culinary arts. I have been given a gift to have been able to succeed in both areas.