Chefs
Executive Chef Alberto Morreale
Chef Morreale possesses a deep love for a full spectrum of well-prepared red meats, which is perhaps one of the things that makes him such a perfect match for his position as Corporate Executive Chef at Greystone the Steakhouse in San Diego’s Gaslamp Quarter.
The menu that he proudly features is not only replete with traditional cuts of beef, pork and lamb, but also offers an eclectic array of fine chops from veal, elk and buffalo. The flames of his passion for these types of meals were fanned early on by the rustic, aromatic foods that he enjoyed around the family table while growing up in Sicily. There he learned the magic that could be performed with meats over the grill by using fresh, locally available herbs such as rosemary and basil.
At the tender age of 14, Alberto began working in the kitchen of a nearby restaurant, where he was first limited to performing cleanup duties. After working there for only a few months, however, he began to develop a serious interest in the preparation of fine cuisine by watching his employer, who was also the Owner and Executive Chef of the restaurant.
After taking note of his enthusiasm, the accomplished chef happily became young Alberto’s mentor and, treating him like a son, took the time and effort to teach him the intricate skills that would be necessary for him to become a master in the professional kitchen.
Chef Morreale eventually relocated to northern Italy and went to work for a large restaurant corporation, where he was placed in a position of overseeing an extensive staff of kitchen personnel. But, as the years progressed, he became a bit restless and ready for a change of venue. This seemed to him as if it might be just the right time to try his hand at working in one of the most competitive restaurant market in the world; the United States.
Morreale also happened to have the good fortune of being related to noted Gaslamp Quarter master Chef, Vincenzo Lo Verso, of Panevino. When Chef Lo Verso became aware of Alberto’s well-honed abilities in the kitchen and desire to work in America, he summoned him to fly to San Diego and become the Executive Chef at Greystone, as well as an integral part of their highly respected restaurant group.
Today, Chef Alberto Morreale and his love for prime, well-ripened steaks and chops continues to delight his guests by consistently delivering the tender, aged and succulent fare that Greystone the Steakhouse has become famous for over the years.
