Greyson Kindy
Executive Chef
Chef Greyson Kindy’s love of cooking began while working at an upscale tavern in Lansing, MI. He was inspired by the endless drive and passion of the chefs — even after working eighteen hours, would wake up the next day just as eager to do it all over again. Thirteen years in, his background has remained diverse: Chef Kindy worked for the renowned Whitney in Detroit as the Chef de Cuisine before joining Michael Simon’s Roast in downtown Detroit as Chef de Tournant. He spent time working under Stephanie Izard at Girl & The Goat in Chicago, and Joseph Flamam, a future Top Chef Winner, in Colorado. Chef Kindy draws much of his culinary inspiration from Anthony Bourdain, from whom he is humbled and thankful to have gained advice from. After coming to Barcelona, he fell in love with the dedication to the ingredients and the collaborative work between talented chefs from so many backgrounds.
