Greig was born and bred in Johannesburg & is a KES Old Boy. Greig began his foray into food when his older brother would only allow Greig to hang out with him and his friends if Greig made them all food. He was happy to oblige. From a very young age he knew he wanted to own and run his own restaurant and in order to make that happen, he thought he had signed up for Chef School. In fact, he landed up at Wits Tech Hotel School as he didn't read the admission forms thoroughly! He probably got more business acumen by doing the hospitality course, so in retrospect, it was a good thing. By his own admission, Greig wasn't the best student and often missed class in order to take on more shifts at Espresso, preferring to learn first-hand than through books. After a few interesting training placements, including stints at Hotel Numbi in Hazeyview and The Turffontein Racecourse here in Johannesburg, Greig really began to master his craft.
Greig's food philosophy has always been to make simple, fresh and delicious food that offers unique flavour combinations. He works with quality ingredients remaining loyal to his customer base with a focus on fresh specials that keep customers coming back. Cnr has also become a go-to venue for expertly handled bespoke private events, catering and functions for every kind of gathering.