says Chef Peter Grünewald, who began his chef’s training in 1969 in Offenbach, Germany. He completed his “Meisterschaft” chef’s diploma in Konstanz, Germany, in 1988. “German food is simple; it’s rustical,” he explains. For Chef Peter, that means turning fresh, high quality ingredients into hearty, flavor-rich, and healthy dishes.
Cooking and fine dining truly are a lifetime passion for Peter and wife Vlatka, which is why every dish is made fresh daily, all sauces and dressings are made in house, and every ingredient at Greenwood’s is handpicked.
The restaurant will celebrate its 10th anniversary this year, thanks to a hard-earned reputation for chef-created authentic German/European specialties and their emphasis on quality, value, and service.