Greg Esmond, the butchers guild, whole animal butchery, butchers guild member

Greg Esmond


Greg Esmond
Greg Esmond is currently taking a leave from the restaurant world to obtain his Bachelors degree in Food Science (with minors in Animal Science and Chemistry) to better understand the hows and whys of food behavior. Prior to this new adventure, Greg was the Executive Chef of Bordinos Restaurant where he started a charcuterie and cured meat program from whole Berkshire hogs. Before moving to Fayetteville, Greg worked in some of the top kitchens in the US and France. He has also taken classes at the Iowa State Meat Science Lab and was a 2008 Jean-Louis Palladin Foundation Grant recipient, which he used to study whole muscle meat curing from start to finish at Newman Farm and La Quercia Artisan Cured Meats.

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