Chef Lori

Chef Lori Serving Good Food for the Soul at your next
Intimate Celebration, Alfresco Feast or Festive Function More than once, Chef Lori has received a standing ovation.

When most six-year-olds were happily making (and probably eating) mudpies, Lori Edmonds Gregory was blissfully cooking real pies gleaned from recipes from her Mother Jane and her Grandma Edna. As a third generation Vineyarder, her natural love and ability was encouraged and enhanced by boundless Island gatherings and events. Family and friends happily sampled her creations and encouraged her to tr

y different variations on favorites such as chicken piccata and that Vineyard staple bake stuffed lobster. She approaches each meal, including weekday dinners, with flair. She will use seasonal bounty to creatively mix fruits and vegetables, fish and meats, with spices while ensuring that her creations are welcoming to a broad range of palates and dietary restrictions. And her presentations are magnificent. Her charcuterie board, sometimes 18 feet long, is a wonder of color and display. Lori’s cooking philosophy and approach is to bring together flavor, artistry, and passion to meals that are truly tributes to family, friends, and her community.

Martha’s Party 2026 was one for the books!
05/20/2026

Martha’s Party 2026 was one for the books!

05/19/2026

The Martha’s Party Wedding Expo was a tremendous success. Kharma Finley-Wallace did a superb job of organizing this event. I was honored to participate. Kharma Finley-Wallace

05/17/2026

04/05/2026

Warmest Easter wishes to you and your loved ones from Chef Lori and team!

04/02/2026
You have to try the incredible Seasonal Berry parfait! Fun to make also!
03/08/2026

You have to try the incredible Seasonal Berry parfait! Fun to make also!

If you haven’t visited The Boheme in downtown Orlando, I highly recommend doing so. From the oysters rockafellow to the ...
03/03/2026

If you haven’t visited The Boheme in downtown Orlando, I highly recommend doing so. From the oysters rockafellow to the scallops with a foamy lime drizzle, the experience was truly exceptional.

I appreciate the recognition of National Women's Month in the MV Times. The article can be found at
03/02/2026

I appreciate the recognition of National Women's Month in the MV Times. The article can be found at

March is National Women’s History Month and when looking at history through a culinary lens, it’s always much more insightful to look at present-day experiences and learn how they came about. That’s why this month’s piece focuses on the women on the Island who lead the culinary scene, with t...

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