Chef Greg Nelson, originally from Dallas, has been working in restaurants since his teen years. He started as a dishwasher and was instantly drawn to what he saw the chefs creating in the kitchen. He continued to work in various restaurants throughout Dallas, learning what he could from every chef that he encountered. He has a true gift, as he did not attend culinary school. This is rare very these days.

In 1992, I moved to Aspen where I worked as Executive Chef of Mezzaluna. I used a lot of Pacific Rim and Asian flavors to create what we called "World Cuisine." This is when I really started to ROCK!.

In 1995, I was invited to cook for the James Berd Foundation. I went back to Dallas for a few years and then moved to Sanibel and worked at various restaurants on the island before coming to Doc Ford's.

I take pride in everything that comes from my kitchen. Everything is made from scratch with only the freshest produce, meats and fish.

"My goal is to make you the best meal possible!"