Greg Mindel is a New York Native. His culinary adventures began in South Florida, where the diversity of people and exposure to a range of flavors inspired him to set forth on an exploration of the different rich food traditions.
After touring the East Coast, Greg made his way to California. Over the last ten years in the San Francisco Bay Area, Greg has worked in great kitchens including the Ritz-Carlton Half Moon Bay, Tartine Bakery and Spruce Restaurant.
Outside of traditional kitchen work, Greg has been a Chef Instructor at The San Francisco Baking Institute, and SF Cooking School and is a Chef Consultant for the Center for Culinary Development.
In January 2012, Greg opened his own baking company called Neighbor Bakehouse. He provides Viennoiserie and morning pastries that harken back to the classics, yet focus on modern techniques and global flavors.