After attending Bournemouth College, Gregory spent several years learning the basics as a commis chef before taking his training to new levels in the Michelin star restaurant at the five star Lucknam Park Hotel under Robin Zavou. He is a firm believer that a good chef needs to be dedicated and focused and have great taste buds and the most significant lesson to be learnt is the art of seasoning. Gregory said: "I am delighted to be associated with The Bath Arms which is renowned for producing delicious dishes on a menu which utilises the fantastic array of local ingredients available in this part of the world. I am looking forward to working with a dynamic team committed to using and producing the best for its guests."