Greg Lauro

Created and executed a Queer focused supper club bridging the worlds of food, music, and dance. Created upcycled menus or worked with Guest chefs on bringing their menu to life utilizing excess ingredients.

Co-Founder and Culinary Producer - Family Meal Disco Supper Club - Brooklyn, NY

(2025-07)

• Created and executed a Queer focused supper club bridging the worlds of food, music, and dance.
• Created upcycled menus or worked with Guest chefs on bringing their menu to life utilizing excess ingredients.

Culinary Instructor - Lower East Side Girls Club - Manhattan, NY

(2026-09)

• Develop and lead hands-on culinary workshops for Middle and High School aged girls.
• Empower students through food education.
• Oversee classroom setup, ingredient sourcing, inventory management, and kitchen sanitation to ensure a safe, organized, and engaging learning environment.

Manager, Culinary Relations - Rethink Food - Manhattan, NY

(2024-07 - 2026-05)

• Developed and managed multiple volunteer projects.
• Developed and executed education and outreach programming.
• Planned and executed special dinners and collaborative events.
• Capable of developing and executing menus for 5 person catering projects and to 15,000+ contract meals for city departments and various other city organizations.
• Provided and developed social media content.

Prep Lead - Rethink Food - Manhattan, NY

(2022-11 - 2024-07)

• Organized and managed the prep workflow for the kitchen, engaged with volunteers, and assisted with special events and tastings for donors.

Culinary Team Member - Rethink Food - Manhattan, NY

(2021-09 - 2022-11)

• Responsible for the preparation, production, and coordination of meals for community-based organizations and other contract sites.

Line Cook - Carmenta’s - Bushwick, NY

(2019-11 - 2021-09)

• Responsible for all prep and cooking during service while assisting with customer orders.

AM Line Cook - Rucola - Boreum Hill, NY

(2017-04 - 2019-10)

• Responsible for breakfast and lunch prep and cooking during service.

Executive Chef - Lavender Lake - Gowanus, NY

(2015-03 - 2017-03)

• Managed all aspects of kitchen operations, including training and menu development.

Chef and Owner - Lauro’s Catering - Bushwick, NY

(2011-06 - 2015-03)

• Developed menus and dinners based on client requests.

Line Cook - The Jakewalk - Carroll Gardens, NY

(2014-10 - 2015-02)

• Responsible for prepping and cooking during service.

Line Cook - Glasserie - Greenpoint, NY

(2014-03 - 2014-08)

• Managed the garde manger station, brunch, and prep.

Chef - Salumi Wine and Tapas Bar - Massapequa, NY

(2013-06 - 2014-03)

• Oversaw all kitchen operations, menu development, prep, staff development, and education.

Line Cook - Restaurant North - Armonk, NY

(2010-06 - 2011-06)

• Member of the opening team, working on pastry, entrees, garde manger, and prep.

International Culinary Center (2009-10 - 2010-05)

B.A. - English with a concentration in Creative Writing - SUNY New Paltz (2002-08 - 2006-05)