Greg began his career as a Chef at Hilton and Westin Resorts in South Carolina. From there he moved to Sarasota, where he turned around operations at the University Club, doubling business over the course of a year. His food caught the attention of the local Ritz Carlton and he was asked join the team at the hotel's fine dining restaurant, Vernona. Chef Howe delivered a rating of 28 in Zagat and secured his spot with Ritz Carlton restaurants for the next 6 years.

After that, Greg started working with global hospitality group Richard Sandoval Hospitality, where he oversaw the hotel division for the past 8 years. Greg and Richard Sandoval appeared on Season 5 of "Top Chef Masters" in 2013 and were chosen in the same year for "25 Coolest Multi Concept Companies" by Restaurant Hospitality Magazine. Greg has contributed to projects with American Airlines First Class, SOBE & Aspen Food and Wine Festival and numerous corporate luxury hotel conferences with both Four Seasons and Fairmont.