Executive Chef Greg Harrison Joins Five Crowns, SideDoor


Five Crowns, a member of the Lawry’s family of restaurants, and its sister restaurant, SideDoor, have announced the hiring of executive chef Greg Harrison. Harrison will take the lead from chef Ryan O’Melveny Wilson, who will continue as the executive chef for Lawry’s Restaurants, Inc. 

Harrison, a native of Los Angeles and a graduate of Le Cordon Bleu, is an experienced and well-traveled chef who has been crafting remarkable cuisine for over a decade. He worked with chef Roy Yamaguchi in Maui, and then joined the MGM Grand culinary team in Las Vegas.

At MGM, Harrison worked under chefs Fabio Trabocchi, Michael White, and Michael Mina before moving on to work at Morimoto in Napa, California. Harrison’s culinary endeavors follow his personal mantra: “To learn, to live, to love, and to leave a legacy.” 

In leading Five Crowns and SideDoor, Harrison will work with an extraordinary team of accomplished chefs, including sous chefs David Moldovan and Steve Kling. Moldovan hails from Sundried Tomato American Bistro in San Clemente, California, and is the junior sous chef at Five Crowns, while Kling has worked in the kitchens of Mark Peel, Katsuo Nagasawa, and Thomas Keller and also is a sous chef at Five Crowns.  

Five Crowns, a historic landmark with English flair recently renovated in Corona del Mar, is Orange County’s premiere dining alternative. The distinguished restaurant features the best organic ingredients carefully selected from local farmers markets for a thoughtfully prepared menu. SideDoor is the charming English-style gastropub adjacent to Five Crowns.  

“We are thrilled to have chef Greg Harrison and his amazing team lead Five Crowns and SideDoor,” says chef Ryan O’Melveny Wilson, who represents the fourth generation of the Frank and Van de Kamp families to be active at Lawry’s Restaurants. “Greg has the passion, skills, and vision to further Five Crowns’ role as one of Orange County’s best restaurants.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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