Greg Dulan

The Climb

Greg Dulan trained at Howard University, and that education sits alongside the practical schooling that came from early restaurant work. The move from student to restaurateur reads less like a leap than a steady build, shaped by those dawn hours and by the expectation that work be done properly. What emerges is a career defined by consistency, family memory, and the kind of education that happens outside the classroom as much as inside it.

Today

Today, Greg Dulan owns Dulan’s on Crenshaw in Los Angeles and Dulan's Soul Food Restaurant in Inglewood, two addresses built around the same commitment to Southern home cooking. At both places, that specialty sets the terms of the experience and anchors his public identity as a restaurateur. The names are part of the local map, but the work stays direct: food that speaks in the familiar register of comfort, care, and continuity. The early market runs taught the buying; the present restaurants show how that discipline becomes a lasting restaurant voice.

Signature

Greg's signature dishes include fried chicken, smothered pork chops, and macaroni and cheese. These plates carry the clearest expression of the style associated with his kitchens: rooted, generous, and tied to Southern home cooking. Each one points to a full table and to food made with confidence and repetition. Together, they form a menu language that is both recognizable and personal, reflecting the traditions that shaped him and the expectations he continues to meet.

In Their Words “He would get me up at 5 a.m. To go downtown to the produce market to buy tomatoes and onions for the hamburger stand.” “It was not pleasant watching my dad work growing up because he made me work, too.”