As Chef de Cuisine at The Resort at Pedregal, the gifted Gregory Breeback brings 25 years of culinary experience to the iconic Los Cabos resort. Breeback’s responsibilities include overseeing operations and organization at Don Manuel’s, the property’s fine dining establishment, Crudo’s, the festive Beach Club, and guest room service. Breeback’s extensive background in southern American, continental American, contemporary American, Latin fusion and seafood cooking styles have shaped his creativity and fueled his passion for curating incredible cuisine throughout his career.
Born and raised in Baltimore, Maryland, Breeback was immersed into the food industry as a child, having been exposed to his family’s 100-acre farm located in Chase, Maryland. At the ripe age of 13 years old, he entered into the restaurant industry, opening the doors to his professional culinary journey.
Breeback joins The Resort at Pedregal team from Flora’s Field Kitchen, a farm-to-table project in Baja California Sur, Mexico, where he spent four years serving as a restaurant consultant and executive chef. Prior to his time at Flora’s Kitchen, Breeback led the culinary forces at Red Agave and El Vaquero restaurants, and served as a freelance private chef and consultant with Pepper Avenue Culinary Services in Eugene, Oregon, where he played a substantial role in developing three new restaurants. Earlier in his career, he worked at several notable establishments including Manor Tavern in Monkton, Maryland and Monocacy Crossing in Frederick, Maryland.
Breeback enjoys the professional challenges of developing new restaurant concepts and leading product management. In his leisure time, he likes to remain active, participating in a variety of athletics, gardening and paddle surfing.
