the leading and most prestigious brands in the automotive aftermarket/motorsports
Greg worked in several industries, but in the last decade-and-a-half, the focus was on building these leading companies/brands, many of them #1 in their respective segment.
“As a brand specialist, it requires working side by side with the founders and key stakeholders to understand (listen), envision (iterate), and create (implement) these industry-leading brands, with a lot of good times in between.”
Anybody can come up with ideas, but you have to come up with ideas that you can implement with the resources you have.
process-driven and able to work across multiple industries
As a restaurateur, the pandemic (2020+) had created some new challenges.
303 Night303 Night Market was an event planned for Colorado. Taniguchi Ramen was a pop-up that started in August 2019 but shut down in February 2020 due to the pandemic. Oishii Desu is one of the largest, if not the largest, online resources (16-21k to 33-38k unique/visitors per month ) for Japanese food and culture. Stew Shack is a new venture in 2021 where Greg had partnered with this 8-year-old B2B product. His role is to take it beyond one of the items on the menu of a multi-million dollar international seafood chain based in Los Angeles.
Taniguchi Ramen pop-up: Hakata style tonkotsu ramen. Most ramen in the U.S. will be from “instant ramen stock,” but this pork broth was made from scratch, all 3 components of the stock.
Outside of coastal cities with little to no Japanese or Japanese American community, food distributors are offering instant ramen kits for the masses. Although, for my home state, I produced 90% of my components from scratch in the spirit of legit Japanese ramen.
Even pho nowadays is made from instant powder.
Contribution to the Westword article “Why is My Ramen So Milky?” about Japanese ramen by Mark Antonation.
Gyokai tonkotsu tsukemen