Greg Baxtrom Sous Chef Greg Baxtrom grew up south of Chicago in a small farming community, surrounded by the produce he now enjoys preparing. After excelling in high school, Greg enrolled directly in Kendall College Culinary School and studied as an intern in Epinouze, France at Auberge de la Valloire & La Cerisaie. Greg joined the Alinea kitchen in 2005 shortly after Alinea opened and in 2006 was selected to lead the morning commis team. He was promoted to the position of Sous Chef in July, 2007.