Gregory L Montgomery is a seasoned sales and culinary executive whose career reflects a rare blend of operational mastery, entrepreneurial vision, and people centered leadership. Over more than three decades, he has built a reputation for strengthening organizations through relationship driven strategy, disciplined execution, and an unwavering commitment to elevating the client experience. His journey from early days in hospitality to leading regional sales territories demonstrates a purposeful progression shaped by curiosity, adaptability, and an enduring passion for the foodservice industry.
Greg’s professional path began in the world of hotels and hospitality, a foundation that grounded him in customer service, quality standards, and the fast paced demands of foodservice operations. His decision to attend culinary school at St. Philip’s College, where he graduated in the top five percent of his class, marked an early commitment to excellence that would define his career. With formal culinary training and a drive for continuous learning, he built expertise not only in the kitchen but in understanding how food, people, and business intersect.
His transition into corporate culinary leadership at Aramark, serving the Valero Energy Corporation headquarters, marked his emergence as a multifaceted executive capable of blending culinary innovation with strategic business oversight. At Valero, Greg directed multi unit operations, led menu development, and engineered year over year revenue increases that more than doubled catering and dining sales. These accomplishments showcased his ability to transform operational challenges into growth opportunities while leading teams with clarity, mentorship, and vision.
As Greg moved deeper into the sales and distribution landscape, he brought forward a powerful combination of culinary credibility and business acumen. His roles with Advance Sales and Marketing and Performance Roma allowed him to influence product adoption, educate distributor teams, and spearhead territory expansions. In these positions, Greg consistently took on underdeveloped or emerging regions and turned them into thriving markets. His work earned multiple national awards, including the esteemed “Million Dollar Award,” establishing him as a top tier performer in the industry.
In 2013, Greg’s entrepreneurial spirit led him to establish CGM Catering, a venture serving ranches, corporate clients, and private events across Texas. Through this business, he reconnected with the creativity and craftsmanship that first ignited his passion for food while applying his seasoned skills in business development, operations management, and customer engagement. The company thrived under his leadership, becoming a trusted partner for unique culinary experiences and consulting services.
Greg has also been deeply committed to developing the next generation of culinary and foodservice professionals. His long standing involvement as an adjunct faculty member at St. Philip’s College, along with service on advisory boards and foodservice associations, reflects a personal mission to give back to the industry that shaped him. Whether leading teams, mentoring students, or supporting charitable culinary events, Greg exemplifies service driven leadership grounded in gratitude and purpose.
Beyond professional achievements, Greg is guided by personal values that keep him grounded. His love for the outdoors—hunting, fishing, cycling, kayaking, and hiking—mirrors his approach to leadership: steady, observant, and deeply connected to the world around him. He believes in resilience, authenticity, and the power of shared experiences, values that inform both his personal and professional life.
As Greg looks toward board and advisory opportunities, he seeks to channel decades of industry insight into meaningful strategic impact. Approaching retirement age has not dampened his ambition; instead, it has sharpened his desire to contribute at a higher, far reaching level. With hands on experience in operations, sales, growth strategy, and organizational leadership, he offers both the practical wisdom and forward thinking mindset needed to help organizations navigate complexity and pursue transformative growth.
What distinguishes Greg is not just the positions he has held, but the way he has approached every role with curiosity, commitment, and a genuine dedication to relationships. His career stands as a testament to the belief that leadership is not defined by titles but by the ability to elevate others, cultivate trust, and spark progress wherever one serves.
Character:
Greg is a leader whose actions consistently reflect integrity, dependability, and humility. He approaches every challenge with a service-oriented mindset, always prioritizing the well-being of teams and clients. His grounded nature creates trust, stability, and confidence among those who work alongside him.
Knowledge:
With over 35 years of experience across culinary arts, distribution, operations, and business development, Greg possesses a depth of expertise that few in the industry can replicate. He integrates hands-on experience with strategic understanding, allowing him to offer practical, actionable insights. His broad industry exposure enables him to bridge the gap between culinary creativity and commercial performance.
Strategic:
Greg excels at recognizing opportunities for growth, efficiency, and market expansion across diverse business environments. His ability to assess complex challenges and chart clear pathways forward has been instrumental in revitalizing territories and strengthening organizational performance. He consistently leads with a long-view perspective, aligning vision with execution.
Communication:
His communication style is rooted in clarity, sincerity, and relationship-building. He is a natural educator who can translate technical concepts into compelling stories that resonate with executives, clients, and frontline teams. His presence—whether in a boardroom or a culinary demonstration—engages audiences and builds meaningful rapport.
