Television Chef & Columnist

  • Boston’s Good Day Show – 14 years
  • Boston’s Sunday Open House – 5 years
  • Nashville Network’s "Cookin USA" – 4 years
  • Hartford Courant (The New England Cook) – 4 years
  • Yankee Food Service (In The Company of Cooks) – 5 years
  • Featured on FX Networks "Supercollectors"

Educational Lectures, Books and Publications

  • University of Massachusetts
  • National Dietary Managers Association
  • Massachusetts Restaurant Association
  • New England Dairy Council
  • New England Ice Cream Association
  • Harvard University Employee Workshops
  • Northeastern University Dept. of Continuing Ed.
  • Southern New Hampshire University
  • Hamilton Historical Society
  • Middleton Historical Society
  • A La Carte: A Tour of Dining History
  • Mystic Seaport Bakery Sampler
  • The Boston Globe
  • Lawrence Eagle-Tribune
  • Collectables Magazine
  • Bon Appétit
  • Historic Preservation Magazine
  • Nation’s Restaurant News

Lou’s forty-eight year career in the food service industry started in the test kitchen and classrooms at The University of Massachusetts, where he earned a degree in Restaurant Management.

For twenty one years he served as Director Of Auxiliary Services at Southern New Hampshire University. 

Greenstein has been an Area Director for a national catering company, and has managed hotels, country clubs and restaurants. His work has included roles as chef consultant to several national kitchen appliance and consumer product manufacturers, including Braun USA and Amana Refrigeration. He was also a culinary consultant to Hallsmith Sysco and a number of museums and restaurants in the northeast. He has even sailed around the world on a 100-foot schooner as a cook steward.

Greenstein is a television chef and appeared as a regular on Boston’s "Good Day Show" for fourteen years, from 1991 through 1995 he appeared as the chef historian on Nashville Networks "Cookin USA". He has authored The Mystic Seaport bakery "RECIPE SAMPLER" and "ALA CARTE" A Tour Of Dining History which is a pictorial study of his aggregation of historic menu’s.


He also conducts a national lecture program on subjects related to the Food Service Industry and Culinary History. Lou has recently designed a series of lectures for garden clubs demonstrating techniques, using carved vegetables and fruits as center pieces. He also performs for librarys and historical societies with a program entitled "Fun with food and history".

Lou's Photos from the years