Greg Deligdisch

VP of Marketing & Communications

Greg is a marketing, branding, and PR/communications specialist creating, building, and evolving restaurants, food halls, wine & spirits, specialty foods, lifestyle, luxury, and CPG brands. In the restaurant space, his broad experience includes international franchise/QSR, fast casual, white tablecloth, healthy fine dining, and Michelin star.
In addition to his role as VP of Marketing & Communications at Gigachef, he is founder & principal of a marketing/branding consultancy, partnering with brands such as The Halal Guys, Pythian Market New Orleans, KarVér Hospitality, Mangia NYC,, Especially Puglia, Lucky Rice, Art Omi, and CounterEv, among others.

Greg spent nine years at SOPEXA USA/Food and Wines from France, first as VP, Marketing & Director of Client Services, then as Managing Director of US operations. As MD, he oversaw a team of 25 specialists nationwide, and was instrumental in setting the US strategic vision and implementing marketing and communications plans for the Bordeaux, Burgundy, Alsace, and Côte de Provence wine regions, as well as approximately a dozen other luxury French food/wine/spirits products. He then segued client-side into senior marketing roles at a handful of America's renowned restaurant groups (notably Patina Restaurant Group/PRG, Rouge Tomate Group, and Estiatorio Milos Group):
  • At PRG, he successfully launched several high-profile restaurants including La Fonda Del Sol (2 stars from The New York Times restaurant critic Frank Bruni), Via Napoli Pizzeria at Walt Disney World’s EPCOT in Orlando, and the Diller, Scofidio + Renfro-designed Lincoln Ristorante at Lincoln Center, which was named "Best New Restaurant 2010" by GQ Magazine and awarded a Michelin star.
  • At Rouge Tomate, in addition to his responsibilities at the eponymous Michelin-starred healthy fine dining restaurant, he spent four years closely collaborating with its founder to create SPE Certified, a revolutionary brand intended to make Americans eat healthier by providing an independent, scientifically-grounded standard for food consumed outside the home (similar to what LEED certification is to buildings).
  • At Estiatorio Milos, he was holistically involved in the high-profile launch of the brand’s outpost on Regent Street in London. 
Greg was born in Paris and raised in Brussels, Rome, and Connecticut, and speaks three languages fluently. He graduated Cum Laude in Political Science from Columbia, and studied at Columbia Business School and Sciences Po in Paris.  Currently, Greg serves on non-profit Rescuing Leftover Cuisine’s Advisory Board. He's an avid world traveler who on weekends can be found in the Hudson Valley scouring farmers' markets, cooking, skiing, & playing tennis.

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