Greg Dunmore, Executive Chef
A career that began with a stint as a dishwasher has brought Greg Dunmore to his current position of Executive Chef at the new Ame under the guidance of acclaimed restaurateurs Hiro Sone and Lissa Doumani. Dunmore’s passion for cooking was ignited during an externship at Aqua in 1995. This externship led him to cook in a small restaurant in the Hudson Valley, Cascade Mountain Winery & Restaurant, and then to the kitchens James Beard Award-winning chefs Anne Quatrano and Clifford Harrison of the wildly popular Bacchanalia and Floataway Café in Atlanta. Dunmore started as a Line Cook at Bacchanalia and worked his way up to the position of Sous Chef, before moving to the duo’s Floataway Café, where he served as Chef de Cuisine for the restaurant. After four years in Atlanta, Dunmore returned to the Bay Area in 2002 to join Sone and Doumani at their revered Napa Valley restaurant, Terra.

As Chef de Cuisine at Terra, Dunmore learned to appreciate simple, uncomplicated cuisine in which the flavors of each individual ingredient are allowed to shine through. He has come to rely on the bounty of seasonal ingredients available in the Bay Area and will continue to draw on the strong relationships he has forged with local farmers and purveyors to provide Ame with an array of top-quality, flavorful products. Dunmore will also rely on Japanese vendors to provide him with hard-to-find products unique to Japan that are key components of Ame’s New American cuisine.

Dunmore is a native of Philadelphia and a graduate of the Culinary Institute of America in Hyde Park. He currently resides in San Francisco with his wife.

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