The shift from managing bank branches across 14 parishes to running a kitchen requires a different kind of precision. For Murphy Greg, a 32-year career at Scotiabank provided the structure, but it was a desire to build something lasting for his children that fueled his pivot to hospitality. He often says, “You can’t pass on your banking career to your children, so I wanted to give them something substantive.”
Watch Greg’s full video below
Quick Facts
Best for: Seafood lovers seeking bold, authentic Jamaican flavors in a serene, seaside setting.
Pros: Fresh local ingredients sourced from the St. Elizabeth “breadbasket,” unique signature dishes not found elsewhere, and a genuine, welcoming atmosphere fostered by the owners.
Cons: Mosquitoes can be active after 6:00 PM, however repellent is provided.
Tip: Plan your visit for the late afternoon so you can enjoy your meal while watching the sunset over the water. Friday evenings are particularly lively at the bar area.
What stands out: The owner’s emphasis on strict branding and consistency ensures the quality remains identical between the Junction and Treasure Beach locations.
Must try food: The signature Jerk Fish that is sprinkled with escallion and the Jerk Pumpkin.
What to carry: An appetite for bold spices. If you are ordering the seafood boil, just bring your enthusiasm, as they provide bibs and gloves.
What is it similar to:
- Jakes Hotel in Treasure Beach, which also prioritizes a scenic atmosphere and authentic local vibe.
- Lobster Bowl in Rio Bueno, another unique family-run establishment where the owners returned to their roots to create a distinctive dining and hospitality experience. (876) 656-9329
A slow start
Murphy wasn’t an overnight success. His journey included 15 years of entrepreneurial attempts, from farming to a car wash. He remembers his father’s skepticism during those lean years: “My first two businesses failed miserably. I remember my father jokingly looking at me and saying, I should put down the machete and stay in the jacket and tie.” He faced challenges that would break most people, including a car wash employee who seemed to manipulate the books. “I can’t prove it, but it was as though she was doing my book keeping with a pencil, because the figures just kept changing.”
Even when he launched the first iteration of his restaurant, then called The Watering Hole in Alligator Pond, the daily intake was sometimes a measly $8,000. He eventually had to let go his entire staff to reset the standard. “At that time, my wife (Lisa) and I could only joke about the situation as we looked in the register and it was empty,” he recalls.
Today, Grego’s Seafood Bar and Grill operates at Lashings Beachfront in Treasure Beach, a decision Murphy made when the hotel owner sought an outside entity to manage their dining experience. The transition was aided by a family approach: Murphy handles the networking and marketing—talents honed over decades in banking—while Lisa, also a finance professional, manages the administration. Their son brings modern hospitality experience from Manhattan to keep the “Grego’s way” intact.
The Treasure Beach Expansion
Expanding to the seaside was a clear choice. Despite the threat of hurricanes, the property’s “magical” sunsets won the couple over immediately. The location pairs the rustic charm of the coast with a modern, branded aesthetic. It sits right on the beach, and guests can even take a dip in the pool on the property between courses.
To ensure success across locations, Murphy insists on consistency. He rotates his chefs between the Junction and Treasure Beach branches, forcing strict adherence to his seasoning methods. The menu features signature dishes like the Jerk Fish, which is stuffed with shrimp and red root scallion, then foil-wrapped and baked to ensure it stays succulent.
The Jerk Pumpkin is a standout for its firm, fibrous texture, and the Wings in Coconut Cream are a revelation; they use a smooth, rich cream rather than shredded coconut, which Murphy dismisses as “coconut trash.” Even the Jerk Corn is a surprise—it is so sweet that patrons often order it as a dessert.
If you are planning your own journey across the island, my travel booklet, Explore Jamaica, is designed to help you navigate these kinds of authentic experiences, offering insights into the local culture and hidden gems that define the island’s character.
Murphy is a proud “St. Elizabeth boy” who chose to stay and invest in his home parish rather than migrate. His business now employs nearly 40 Jamaicans between the two locations, proving that local, family-owned businesses can thrive and support their communities.
How long does it take to get to Grego’s Bar and Gill, from these central points:
Kingston (Norman Manley International airport): 3 hrs, 6 mins.
Montego Bay (Sangster International Airport): 2 hrs, 45 mins.
Ocho Rios: 3 hrs, 21 mins.
Negril: 2 hrs, 11 mins.
Ready to Go Beyond the Quest?
You’ve followed Kareem’s Quest, seen the photos, and now you’re feeling the call of the island. It’s time to stop scrolling and start planning your personal Jamaican adventure!
We created two definitive e-magazines to serve as your ultimate local guide, letting you build the perfect itinerary:
Get the Ultimate Jamaica Tour Guide Booklet. This is your blueprint for maximizing culture, cuisine, and famous landmarks. Use it to plan itineraries and visit the best places across the island.
For the Adrenaline Seeker: Grab the Jamaica Adventure Lovers Booklet. Packed with expert advice on thrilling river excursions, challenging mountain trails, and secluded off-road destinations.
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Useful Information about Jamaica
Click to check Jamaica’s Foreign Exchange Rate.
What is the weather like in Jamaica
The climate in Jamaica is very warm, with an annual average of 32 degrees/ 89.6°F. It is usually warm to hot all year round.
What is the time zone in Jamaica
Eastern Standard Time (GMT-5)
Immigration/ Custom Form
Every visitor is required to fill out a C5 form before entering Jamaica
