For New York born and Houston raised Greg Lowry, growing up surrounded by a heavily Italian family, where kids began cooking from the time they could hold a spatula, proved to be a strong indicator of the promising culinary path he would follow.
Lowry’s first foray into the restaurant world would begin at age 15, at Kelly’s Del Frisco, “the premier fine-dining establishment in North Houston at that time,” he says. “I was the food runner – low man on the totem pole – but I enjoyed being in the kitchen, watching the guys cook, and seeing the energy that came out of it.”
After enrolling in college, Lowry quickly learned that sitting in a classroom was not for him and decided to follow his passion, transferring to the Culinary Institute LeNôtre to study French pastry. In 1999, after graduating top of his class in pastry production, Lowry launched his professional career as pastry chef at the AAA Five Diamond Wild Boar restaurant in Nashville, TN.
In 2000, Lowry returned home to Houston, securing a pastry cook position at the Four Seasons Hotel. He then served as corporate pastry chef for the famed Tony’s from 2001-2004, training pastry teams and assisting with menu development for five Vallone Restaurant Group establishments. Lowry later served as executive chef at Farrago, a restaurant that was instrumental in the rebirth of Midtown Houston, while simultaneously launching Imagine Catering, a full-service catering company specializing in wine dinners. In 2007, Lowry was again recruited by Tony’s, this time as executive pastry chef for the landmark restaurant. Lowry has also held culinary positions in downtown Austin as the opening executive sous chef of Max’s Wine Dive and later as the sous chef of Mulberry Bistro.
In 2009, Houston begged his return once more, this time to serve as executive sous chef at The Rockwood Room. Prior to joining Triniti, Lowry was most recently known as the much-lauded executive chef at downtown Houston’s Voice at Hotel Icon.
“Baking is a science, and having that perspective is imperative,” says Lowry. “Pastry also allows you to balance your flavors and textures when creating new menu items.” At Triniti, he will rely on the culinary discipline learned via his professional baking experience as well as from formative years in the kitchen with his family.