Gregg Reggio is a co-founder of Taste Buds, Inc., a culinary corporate that develops successful restaurant concepts in New Orleans. Created alongside fellow New Orleans chefs Gary Darling and Hans Limburg, the company was founded out of a mutual passion for international flavors and the Crescent City. Taste Buds offers renowned consulting services and was named among the “Best Places to Work” in 2016 by New Orleans City Business as well as a “Top WorkPlace” by The Times-Picayune in 2017.
Greg Reggio attended the University of New Orleans’ School of Hotel, Restaurant and Tourism as well as an affiliate school of the American Culinary Federation. His culinary skills earned him a position to train under the acclaimed Chef Warren LeRuth. Greg went on to become the Director of Training for Copeland’s of New Orleans. He is also the past President of the New Orleans Wine and Food Experience, as well as a board member of the Louisiana Hospitality Foundation. In 2008, he was appointed by Governor Bobby Jindal to the Louisiana Tourism Development Commission. He served as the Louisiana Restaurant Association, New Orleans Chapter President in 2007 and currently serves, at the state of level, as the Chairman of the Louisiana Restaurant Association. In 2011 Greg was named Active Member of the Year and Restaurateur of the Year by the Louisiana Restaurant Association. He is the only person to receive dual LRA awards in the same year.
Greg has worked tirelessly to better the New Orleans community through his skill set that has simultaneously marked his business success for more than 20 years. His community involvement includes working with organizations including Team Gleason on “Gleason Gras,” and Hogs for the Cause, the premiere funding source for pediatric brain cancer outreach services in the US, among many others. He started “Three Chefs, One Mission” to assist disaster-stricken communities across the country. Alongside a group of leaders in the hospitality community, Greg formed the Louisiana Hospitality Foundation to offer greater access to culinary education and arts, while providing support for the health and social welfare of children across the state.