Edible Berkshires


Ex-Lawyer Finds Food World More Appealing


After determining that being a lawyer was not the life for him, Greg Roach switched to the Culinary Institute of America in Hyde Park, NY, graduating at 29. His varied career as a chef includes stints in the kitchens of Wolfgang Puck (Seattle), Jimmy Schmidt (Detroit) and Charlie Trotter (Chicago).

He moved to Williamstown in 2003, when his wife, Robin, was offered a position at Williams College. Greg became the chef at Helen’s Place in Williamstown, a collegeoriented lunch and catering operation, for four years.

In 2007 he joined Wild Oats as executive chef and prepared foods manager. Greg has substantially grown the offerings of prepared foods, creating an in-house food, soup and salad bar. He also built up a catering operation and expanded the co-op’s deli offerings as well as the selection in its bakery. He introduced an innovative healthy school lunch program at a local private school, prepared at Wild Oats and served on campus by Wild Oats staff.

Under his direction, the kitchen and bakery staff has gone from three employees in 2007 to 18 employees in 2014. Greg is a culinary team advisor for the National Cooperative Grocers Association, which includes Wild Oats as a member, and is a participant in the yearly Worlds of Healthy Flavors invitational leadership retreat, a joint initiative of the Culinary Institute of America and Harvard School of Public Health. He has a strong community spirit and donates considerable time to preparing and serving food at fundraisers and community events throughout the year.

Wild Oats Coop
320 Main St, Williamstown


Veggie Stout Stew