Chef Greg Byma worked in construction throughout his early 20s until he realized his heart was somewhere else. He enjoyed the early memories of all the times he spent cooking with his grandmother and watching the joy in those who shared in their culinary creations. With the support of his wife Frank’e, he embarked on a new adventure to pursue his true passion, and in the winter of 2002, he enrolled in the Culinary Arts Program at The Art Institute of Orange County. While attending the program, Chef Byma started working at Ralph Brennan’s Jazz Kitchen in Anaheim. During this time, he learned to master every station in the kitchen until he was promoted to Sous Chef, just one month after receiving his degree at The Art Institute.
In 2005, Chef Byma departed from Jazz Kitchen and joined the House of Blues team. During his training with House of Blues, Chef Byma heard about the devasting hit by hurricane Katrina and decided to go to New Orleans to help clean up and re-open the House of Blues there. There, he spent two months helping to get the restaurant community back up and operating.
Now, at Orange Hill in Orange, CA, Chef Byma brings his dedication to the craft and his passion for fresh, locally sourced, and sustainable ingredients to the restaurant’s upscale seasonal menus and offerings. He is the current Executive Chef where he oversees the restaurant and special event venue’s menu curation, recipe development, preparation, presentation, and more to create a memorable experience for diners.
Orange Hill Restaurant & Events
6410 E. Chapman Ave.
Orange, CA 92869