We are so happy to have had some of our staff with us since our first year in business. We always say it is the people that make our restaurant – literally! And we are so happy to have some of the most dedicated and passionate people working on our side of the buffet line.
One shining example is Jack Grigoriadis, one of our Chiefs in the kitchen and a long time restaurant connoisseur.
Jack has been with MB&G for eight of our nine years in business and his many roles include kitchen management, food preparation as well as keeping our back of house details in order. He truly is a Jack of all trades.
Jack’s restaurant experience began when he was a teenager, working in kitchens and washing dishes for his parents’ restaurant. He went on to open and run his own establishment, JACQUES on Essa Rd. for 18 years with great success.
“The buffet aspect of a restaurant is vastly different than made-to-order versions,” he said.
“For one; is that you are prepping food in much larger quantities, and therefore the quality and freshness of the food is always of great importance.”
“Two; is that there is a higher service level for back of house staff at MB&G – we are sometimes cooking the food right in front of you! You will always see someone preparing a salad, icing a cake or baking fresh rolls.”
“I think that is the part I like the most – the interaction with customers at the buffet line.”
It’s what Jack likes to refer to as SHOWTIME – the hour when the doors open, the food is prepped and the people start to roll in with orders, questions and requests.
“This is the time when I feel the best at what I do – like part of a well-oiled machine. Some might look at it as hard work, but if you love what you do – it isn’t work!”
You can find Jack Wednesday and Thursday nights at Market Buffet & Grill, serving up steaks to order at the grill, or weekend mornings chopping and prepping brunch buffet items.
Drop by and say hello next time you are in!