Meet Chef Gregory McPhee

Executive Chef Gregory McPhee found himself in the kitchen from a young age. A Johnson and Wales University graduate, McPhee moved throughout the Southeast, working at properties such as The Cloister at Sea Island, Motor Supply Company, and Terra in Columbia. In 2010 McPhee was on the opening team at Husk in Charleston, SC. In 2013, McPhee moved back to the Upstate, joining the opening team of Hotel Domestique and Restaurant 17 in Travelers Rest before branching out and opening The Anchorage in early 2017.

McPhee and his wife and business partner, Beth, ventured out again in 2022 and opened their second restaurant. Mr. Crisp is located in Greenville’s Overbrook Village. The restaurant’s menu focuses on fresh, sustainably caught, and expertly prepared seafood. Their signature fish and chips are less coastal style and more British style, with the fish fried in a light beer batter and served alongside fries cooked to perfection. The accent of malt vinegar and citrus adds the finishing touch to this signature dish. The restaurant also offers a raw bar—sorely needed in the Upstate! The bar menu comprises bright, sustainable wines, beer, and festive cocktails.

“It’s always been something we’ve said, ‘I wish there was a better fish and chips around,'” Greg said, reflecting on the idea’s origin. “I think most assume it’s frozen fish, and it’s got a heavy beer batter on it. We want to change that thought process.”