Greg was raised by his Japanese mother, alongside her were his Japanese grandparents and uncles. Everything Greg ate as a kid was spiked with soy sauce and at times, ketchup. This Japanese style of cooking that includes western condiments is called yoshoku. During his teenage years through his early adult years, he spent his time skateboarding and going on tour playing music. In between those tours, he worked jobs at kitchens, most of them focused on plant-based cuisine. As he got older, he became more serious about his creative cooking abilities. He worked under world renowned chefs and soaked up all the technique he could. Through the hard work and knowledge, he then opened various restaurants in Los Angeles and Santa Barbara. He created his own cuisine through the yoshoku lens of his childhood while combining modern and ancient traditions. Dehydrating, pickling, and fermenting in order to create round and umami flavors that plant cuisine was void of. Greg is still at the restaurant in Santa Barbara called Mesa Verde to flip the menu while the seasons change, as well as cooking a dinner service here and there. Overall, Greg’s focus is on his brand Dark Horse Organic, which he “technically” founded in November of 2017. Although the brand is just shy of two years, he has been perfecting and working on those flavors for years prior to diving deep into his word of condiments, sauces, and ferments. You can find Dark Horse Organic on darkhorseorganic.com.