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Chef Reaches Top Position at an Early Age
"I knew I wanted to be a chef when I was 16,"claims Glen Ellyn resident, Greg E. Anetsberger. One of his first role models was his dad who often fixed meals for the family. With determination, Greg reached his goal of becoming a chef and at the age of 29 was recognized as the youngest executive chef in the Illinois Club Chef Association.
Greg began working in the kitchen at Glen Oak Country Club in Glen Ellyn in 1999. He started at the club making sandwiches and soon worked his way up to running the grill and then finally became executive chef of the club. He enjoys the challenges presented to him at the country club where he tries to give the members variety. "Our menu changes with the seasons so we are able to offer dishes using seasonal ingredients." The club also hosts several wine dinners each year giving Chef Greg the opportunity to be even more creative. "I like the challenge of pairing wines with food," says the chef.
Preparing meals for the many social events from weddings to golf outings is also among the chef's duties. "I take the traditional items and then brainstorm ideas on how to reinvent them into something new," he says. For example, he recently started with the basic beef tenderloin steak, a favorite among club members. He then began to build a new dish with the steak as a base by wrapping the steak with prosciutto and mushroom duxelle. He then encased entire bundle in puff pastry before baking.
Chef Greg believes that the appearance of food is almost as important as the taste. "You eat with your eyes and your stomach," he explains. He continually searches for ways to make his meals look as tempting as they taste. "We are always looking for new ingredients and new dishes," says Chef Greg who oversees a kitchen staff of 18.
Chef Greg offers advice to other considering his career path. "You should make sure this is what you want to do," he says about being a chef. "It's a lot of hours and a lot of holidays in the kitchen. You have to enjoy cooking." –Judy Buchenot

Chef Greg's Favorites

Favorite Seasoning: Garlic
Favorite Sauce: Either a buffalo sauce or a demi-glaze
Favorite Steak: A bone-in rib eye steak
Favorite Seafood: Chilean Sea Bass
Favorite Dish to Prepare: Chilean sea bass with orzo pasta and baby spinach topped with smoked tomato beurre blanc.

Glen Oak Country Club, 21 W 451 Hill Avenue, Glen Ellyn, (630) 469-5600, www.glenoakcountryclub.org.