Greg Upshur
"The Mustang Chef"
The Mustang Chef currently works in the private sector of the food industry. He cooks almost every day ,away and at home.

Mornings are spent kicking around his old farm just doing whatever needs to be done. He likes to write, workout and do research on a number of subjects.

When things go just right ,he gets together with his sons and produces a Food video. The videos are based on ideas from his recent collections of essays called ,"The Path To Magic."

Starting to cook at the age of fourteen,the Mustang hitchhiked to work.
He has since then won national awards for his cooking.

'Always a student" , The Mustang Chef considers himself lucky. "I've dodged alot of bullets and have picked myself up out of the dust a few times, I 'm not done yet."

With this collection of videos ,we hope The Mustang Chef and Sons will
be a diversion from the reality of your day.

I currently cook every day.

The Mustang Chef...I am.... an ongoing series of random cooking videos. I write a script, run it by my sons, and then we mix it up with some rock and roll and shake and bake.

Author; of the newly released book...THE PATH TO MAGIC,
An introspective and practical approach to creating in our daily kitchen.

A triathlete; I most recently swam the Potomac River in Washington DC.

Gold Medal for Hot Food Competition, American Culinary Federation

Food stylist for Major magazines

Gourmet Magazine" Table Top Award" winner

University of Michigan Dropout.... after 2 1/2 years I just couldn't sit that much anymore. But my music history inspired me to start a rock band!
GO BLUE! Rock N' Roll!

 

My history with the Big Apple; My four trips there went like this...

1. Sang as the lead singer of The Seatbelts, at Max’s Kansas City.
Home of the Velvet Underground. First 45 was produced by Ron Ashton of The Stooges.

2.Host Chef at The James Beard House

3.Guest Chef on The Food Networks 'Ready Set Cook'

4.NYC Triathlon. Swam the Hudson...I am now an active clean water advocate.

I started cooking at fourteen, my neighbors owned a restaurant. I hitchhiked to work.

I am a wrench, I love to arc weld.

Up in the Barn in Stockbridge

If you think it's about the car, you are wrong. The "Mustang" Chef got his name "Mustang" from the military slang jargon term by working his way up through the ranks through hard work & time.
But he does like to drive cool cars too!

PICTURED ABOVE:
Chef Greg Upshur and his sons
with the sleeping Crystal White Cobra.

Left to right:
Alex; Photo and Editing.
Greg Upshur; script writing and cooking.
Evan, guitar and music selection.