Meet the Chefs

	Gregg Frazer Corporate Chef Gregg Frazer joined the Eat With Us team in 2007 as the corporate chef. He moved to the Columbus, Mississippi area from San Diego, California.     His background includes working in multiple aspects of the food service industry including fine dining restaurants, luxury hotels, food distribution, menu development, manufacturing, etc.     Gregg holds a Bachelors degree in Management from the University of Vermont, a Culinary degree from the prestigious Culinary Institute of America in New York, and an MBA from National University in California.     Gregg has worked all over the country and the world including Florida, Texas, Philadelphia, Hawaii, Australia, Northern and Southern California and Colorado.
	Bobby McNab Jackson Square Grill | Columbus Award-winning chef Bobby McNab joined Eat with Us Group in January, 2010. He is the chef at Jackson Square Grill in Columbus, Mississippi.      Coming from New Orleans, Bobby was inspired to become a chef watching his mother, grandmother and grandfather cook traditional Cajun, Creole and “Good Ol’ Southern” dishes including such family favorites as fried chicken, mashed potatoes and gravy, black-eyed peas, turnip greens, macaroni and cheese corn bread, and Bobby’s personal favorite, “crawfish with corn of da’ cob and red potatoes.”      In addition to family members, Bobby worked with other great chefs including Mike Neugent, David Greer and James Christmas. As Bobby says, “The best education is learning from the best... not in a classroom!”      Bobby loves to coach his cooks, prep cooks and even his dishwashers to be the best they can be and enjoys seeing his understudies become great chefs and sharing with him what they’ve learned. One of Bobby’s favorite parts of being a chef is working with his team to ensure that each guest at the Jackson Square Grill receives nothing but the best quality food.
	J.D. Capps Fairpark Grill | Tupelo J.D. Capps began working with Eat With us Group as a server at Harveys in 2007. He is now chef at Fairpark Grill in Tupelo. He credits his growth as a chef to his love of food, and working in the restaurant business from being a server to moving to the kitchen area.       “My favorite aspect of being a chef are the little details of preparing any dish,” says Capps. Being fast on his feet and a quick thinker are also attributes that make him a unique chef.     Prime Rib is J.D.’s favorite food to cook, while his favorite food to eat is a big steak.     Capps is married and has two children.
	Bobby Martin Harvey's | Columbus Bobby Martin is from Memphis, Tennessee. He joined Eat With Us Group in 1995 and is the chef at Harveys in Columbus, Mississippi.  He’s always enjoyed being in the kitchen and the creative aspects of cooking.       “Being a chef is all about business and serving a consistent quality product,” says Martin. “I like getting someone to try something they thought they would never eat, seeing them enjoy it, and changing their overall aspect of the cuisine.”     Martin’s favorite foods are pizza and hamburgers because of the numerous ways they can be prepared. One of is top picks is Thai peanut sauce with smoked chicken, infused chili oil, bean sprouts, carrots, zuchini, and fine Wisconsin whole milk cheese.     Bobby won second place in the 2009 Wassail Festival in Columbus.     He is a graduate of Mississippi State University and has lived across the country ranging from Washington to Florida.
	Carnell McGee Harvey's | Starkville Carnell McGee is chef at Harveys in Starkville. He joined Eat With Group in 1991. He is a graduate of from the Omelet Shop Manager Training School, was food and beverage manager at the Holiday Inn location in Starkville for over six years. Carnell helped design, open and manage Benigan’s Restaurant in Atlanta.     McGee was awarded Best of Star Shine in 2008.     “I know my cooking skills are a gift from God,” explains McGee. He enjoys the combination of being a chef and serving people.     Carnell’s favorite dishes to cook are Hawaiian fish, different types of pasta and creating new sauces. Pasta is his personal favorite dish to eat.     He is married to Janice McGee and they have one son.
	Kris Taylor Harvey's | Tupelo Originally born in Texas, Kris moved to Tupelo at a young age. He began his college career with a scholarship and plans to be an aerospace engineer with NASA when he graduated. While in school at Mississippi State, Kris was hired by University Management and his passion for working in the food service industry caused him to change his career path!     Kris is now head chef at Harvey's in Tupelo and enjoys keeping up with changes in the food industry while bringing the newest combinations and trends to the Tupelo community in the daily specials served in Harvey's.
	Daniel Weldon Central Station Grill | Starkville Daniel Weldon is chef at Central Station Grill in Starkville. He joined Eat With Us Group in 2010. He came to Starkville from Destin, Florida, where he worked at Commanders Palace with Chef Danny Trace. Daniel credits Chef Lagasse with teaching him how to be creative and innovative with all kinds of different foods. His love for cooking started at age 15 where he worked at an Italian restaurant, Gugliemos in Destin.     At age 16 he won a recipe contest for Most Innovative Entrée. Growing up with a lot of relatives who cook, inspired him to become a chef.     Daniel’s favorite dishes to prepare are pasta entrees and fresh fish.  Being chef at Central Station Grill gives him room to continue to grow as a chef while awarding patrons with his cooking style.     He grew up in Destin, FL and graduated from Ft. Walton High School.