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Meet The Chef

Executive Chef Greg Volle

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Born and raised in Springfield, IL Chef Greg Volle attended Ole Miss where he graduated with a bachelor’s degree in broadcast journalism in 1998. His passion for cooking guided him to attend the inaugural class at Johnson & Wales University Denver where he graduated with an Associates of Science & Culinary Arts degree. Post graduation he made his way to the southeast to intern at the furiously busy Blossom Café, Charleston, SC under one of the south’s most prominent chefs, Donald Barickman.

With a newfound interest in seafood and ‘new southern cuisine,’ he eventually moved over to ‘Coast’ under Executive Chef Fred Neuville, quickly becoming lead line cook. Greg’s intrinsic eagerness for creative control drove him to venture back to the mountains where he became Chef de Cuisine at Buffalo Grille/Harry’s Fine Dining under the well-traveled Chef & Owner Anthony Reichenbach in Crested Butte, CO. It was there he perfected his fine dining skills and cooking sensibilities.

Coming full circle, he returned to Springfield, IL to become the Executive Chef at the Illinois Executive Mansion for Governor Rod Blagojevich and Governor Pat Quinn where he hosted Archbishop Desmond TuTu, Chief Justice Anton Scalea, Governor Jim Thompson and numerous Senators, Representatives, Dignitaries, families and friends of the state and the nation.

Greg’s culinary experience flourished over the years finding himself being invited as a guest chef for two nights at the prestigious outdoor Chicago summer concert venue Ravinia; competing at the Great American Seafood Cookoff in New Orleans, LA (2 years) which was nationally broadcast by PBS and The Food Network; and being featured multiple times in Club & Resort Business Magazine.

Now, as Executive Chef here at St Ives Country Club, he is creating some of the most exciting cuisine of his career. Breaking the typical country club model and combining family friendly and approachable comfort food with farm to table and upscale cuisine; he has found his new niche in what has now become a well-rounded club and resort dining experience.