About Lou Greenstein

Lou Greenstein has experienced the gamut of the culinary world.  His forty-two year career in the food service industry started in the test kitchen  and classrooms at The University of Massachusetts, where he earned a degree in Restaurant Management.

For twenty one years he served as  Director Of Auxiliary Services at Southern New Hampshire University. He recently retired to pursue his current consulting Interests and lecturing schedule .

Greenstein has been an Area Director for a national catering company,and has managed hotels, country clubs and restaurants.  He currently acts as chef consultant to several national kitchen appliance and consumer  product manufacturers, including Braun USA and Amana Refrigeration.  He  also acts as culinary consultant to Hallsmith Sysco and a number of museums and  restaurants in the northeast.  He has even sailed around the world on a 100-foot schooner as a cook  steward.  Greenstein is a television chef and appeared as a regular on  Boston’s  “Good Day Show” for fourteen years, and from 1991 through 1995 he appeared as the chef historian on Nashville Networks “Cookin USA “.  He has authored  The Mystic Seaport bakery “RECIPE SAMPLER” and “ALA CARTE” A Tour Of Dining History which is a pictorial study of his aggregation of historic menu’s.

Greenstein operates Epicurean Consulting from his office in North Reading, MA..   He also conducts a national lecture program on  subjects related to the Food Service Industry and Culinary History.  Lou has recently designed a series of lectures for garden clubs demonstrating  techniques, using carved vegetables and fruits as center pieces.  He also performs for librarys and historical societies with a program entitled “Fun with food and history”.