Greg attended culinary school in Jerusalem and worked in the restaurant industry for 8 years in every level of restaurant from an Irish pub to a Michelin starred restaurant.  He took a break from cooking to apprentice for 10 months as a whole animal butcher at Dickson's Farmstand Meats in New York City.  There he fell in love with the artistry and skill of butchery and enjoyed finding a new way to connect to the source of his food.  After leaving New York, Greg worked at the Red Apron Butcher in Union Market, and is currently at the Organic Butcher of McLean. He also does butchery classes and trainings for those who want to learn more. Greg and his wife live in Northeast DC with their grumpy old dog, Bubbe.  They enjoy hosting Shabbat dinners and trying new local food places around DC.