Piastra Restaurant

Originally from Boston, Piastra’s Chef-Owner Greg Lipman learned about food at a young age when he first learned the phrase, “Food is love.” His first culinary steps were what captured his passion. Grandmother Rose showed him how to make chocolate chip cookies, and he states that he is still perfecting the recipe. After training at New England Culinary Institute in Montpelier, Vermont, he worked in different restaurants in the Boston area.

Around age thirty, he trained with a classically trained French chef on a small yacht while sailing more than a third of the way around the world. Shortly after the trip, Chef Greg moved to Atlanta and began working at Maxim Prime at the Glenn Hotel in Downtown Atlanta. He then worked as the Chef at Alon’s Bakery and Market. After Alon’s, Chef Greg was Executive Chef at Dal Cuore in Johns Creek before opening Piastra.

"We do not use any GMO foods in our kitchen. We have zero dough conditioners or stabilizers in our bread as we proudly use only King Arthur Flour. We cook with Sunflower Oil, Rice Bran Oil and Olive Oil, eliminating the need for Soy or Canola Oil products."