Gregg Horan is the Founder and Managing Partner of The Greggory, an upscale American restaurant in South Barrington, Illinois. Before launching The Greggory, he spent nearly 30 years with Gibsons Restaurant Group, where he helped open and operate several high-profile establishments, including Gibsons Steakhouse and the Polo Bar in New York. Gregg partnered with longtime colleagues Bill Veremis and Chef Jose Sosa to form Hirth Hospitality, combining decades of expertise in hospitality and culinary innovation. His mission is to bring big-city dining and personalized service to the suburban market.

In this episode…

Restaurants are shifting focus beyond just food, emphasizing hospitality and community to stand out in competitive suburban markets. As food lovers seek experiences that blend high-end ambiance with everyday accessibility, leaders are rethinking how they design and manage their spaces. What does it take to launch a new restaurant that feels both luxurious and welcoming?

According to Gregg Horan, who co-founded The Greggory and oversees its operations for Hearth Hospitality, success starts with deep industry experience and a personal passion for hospitality. By leveraging the design insights of trusted partners, a hands-on culinary team, and lessons learned from his decades at Gibsons, Gregg created a space that's both visually stunning and community-driven. The Greggory's menu, ambiance, and customer service model reflect a seamless blend of luxury and approachability tailored for suburban diners.

On this episode of Top Business Leaders Show, Chad Franzen welcomes Gregg Horan, Co-founder of The Greggory, for a conversation about building a standout restaurant brand in South Barrington. Gregg shares insights from his time at Gibson's, explains the thought process behind The Greggory's menu and design, and opens up about the personal investment and risk involved in starting a new venture.