<p> Eric Gregory&#39;s distaste for breakfast cereal drove he and his sister to the kitchen at a young age eager to cook something else to eat. Beginning with cinnamon-sugar toast and soon moving on to eggs, Eric began to develop a love of cooking early on. After attending culinary school at Johnson &amp; Wales, he followed his passion and worked his way through a number of kitchens in the Boston area. He now serves as the Executive Chef of Grafton Street Grill, where he serves &quot;simple, honest cuisine, layered with flavor&quot;.</p>

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