Gregg Piazzi
Director of Culinary Operations,
P.F. Chang’s China Bistro
 Chef Gregg Piazzi is the Director of Culinary Operations for P.F. Chang’s China Bistro. In that role, Chef Gregg is responsible for training chefs, managing quality control, new menu rollouts and enhancing the existing menus.
Chef Gregg joined P.F. Chang’s in 1998 as executive chef of the Northbrook, IL restaurant and was promoted to Regional Market Chef responsible for the mid-west in 2001.
Prior to joining P.F. Chang’s, Chef Gregg, a graduate of culinary school at Kendall College, developed both his culinary and front of the house skills working with a number of restaurant groups including the Claim Company, Stir Crazy and Harrison’s Brewery.
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Robin Stotter
Director of Culinary Research and Development,
P.F. Chang’s China Bistro
 Chef Robin Stotter is the Director of Culinary Research and Development. In that role, he is responsible for taste testing each component of the dishes and finding new culinary inspirations such as P.F. Chang’s newest menu items VIP Duck and Mahi-Mahi.
Chef Robin began his career in the restaurant industry at the age of 13 working for his mother’s catering business. After serving in the United States Marine Corps, Wolfgang Puck personally offered him a job at his restaurant Granita. He began in food preparation and 14 years later ended as Corporate Executive Chef for 45 Wolfgang Puck Food Company restaurants.
Chef Robin moved to Leisure Opportunities as Vice President and Corporate Executive Chef, where he opened four inspired and unique restaurants and which pushed him to open his own business, Chef Concepts. |
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