Greg’s restaurant experience started at the early age of fifteen. He had humble beginnings as a dish washer/bus boy/expo in Sacramento and through the years found his passion in other aspects of the restaurant business. Shortly after moving to Long Beach, Greg moved his way up to bartending at a sports bar. It was his passion for craft cocktails that eventually led him to other prominent restaurants in the surrounding area. He became a bar manager at Bo Beau where he experimented with infusions, batch cocktails, and fine tuning his craft. Greg eventually was offered a position at Panxa Cocina where his passions really took off. He fell in love with Chef Arthur’s vision for great food, excellent service, and overall hospitality. Greg has not only helped manage Panxa, he also manages Chef’s second restaurant, Roe Seafood. Greg, along with Chef and other prominent team members have ventured into their own catering and consulting group, Tribe. There are endless opportunities for this group and Greg is there every step of the way.