Greg Haley

Greg Haley has been Chef de Cuisine for Amuse Restaurant at the Virginia Museum of Fine Arts since it opened with the McGlothlin Wing in May of 2010. Amuse was named Restaurant of the Year by Style Weekly in 2011, and is known for an eclectic menu featuring fresh ingredients sourced locally and regionally.

Chef Haley began washing dishes in his family’s restaurants at age 12, and graduated to the cooking line at age 14. After high school, Chef Haley attended a two year culinary program in Myrtle Beach S.C. while working as sous chef in several local restaurants.Upon returning to Richmond, Greg spent two years working with local legend J. Frank at the Berkeley Hotel, then moved on to work as Executive Chef with the Richmond Restaurant Group.