VP of Marketing
Greg is a marketing, branding, and PR/communications specialist creating, building, and evolving restaurants, food halls, wine & spirits, specialty foods, lifestyle, luxury, and CPG brands. In the restaurant space, his broad experience includes international franchise/QSR, fast casual, white tablecloth, healthy fine dining, and Michelin star.
Greg spent nine years at SOPEXA USA/Food and Wines from France, first as VP, Marketing & Director of Client Services, then as Managing Director of US operations. As MD, he oversaw a team of 25 specialists nationwide, and was instrumental in setting the US strategic vision and implementing marketing and communications plans for the Bordeaux, Burgundy, Alsace, and Côte de Provence wine regions, as well as approximately a dozen other luxury French food/wine/spirits products. He then segued client-side into senior marketing roles at a handful of America's most renowned restaurant groups, notably Patina Restaurant Group/PRG, Rouge Tomate Group, and Estiatorio Milos Group. He is founder & principal of a marketing/branding consultancy, partnering with brands such as The Halal Guys, Pythian Market New Orleans, Gigachef, KarVér Hospitality, Mangia NYC, Food52.com, Especially Puglia, Art Omi, and CounterEv, among others.
Greg was born in Paris and raised in Brussels, Rome, and Connecticut, and speaks three languages fluently. He graduated Cum Laude in Political Science from Columbia and studied at Columbia Business School and Sciences Po in Paris. Currently, Greg serves on non-profit Rescuing Leftover Cuisine’s Advisory Board.