Gregory J Buda is the co-owner and beverage director of the cocktail and apéritif bar Bisou Bisou in Montréal, Canada. Before opening Bisou Bisou, Greg worked for nine years as the director of education and training manager for The Dead Rabbit in New York City, one of the most highly awarded cocktail bars in the world, winning World’s Best Bar twice in 2015 + 2016. Greg regularly travels the world as a bar industry educator, hosting masterclasses around hospitality management, bar program development, and bartending technique. Greg is passionate about spirits production and delivers trainings globally around whisk(e)y, agave spirits, and sherry wine. Greg is also the co-founder and education chair of Montréal Cocktail Fest, an annual industry and consumer cocktail week to promote the thoughtful development of Canada's bar scene. Through his consulting company Tangerine, Greg is involved in many projects related to bar program development, hospitality management, bar and restaurant design, and staff training. He has opened venues and designed beverage programs in eight countries, as well as consulted on the design and launch of several brand homes and distilleries. He regularly consults with spirit brands to develop new liquids for the market, as well as build on-trade advocacy programming. Greg holds a PhD in plant biology from Cornell University, and left a life in biology research behind to pursue his passion for hospitality. He consistently applies his background in science to his consultancies, bar industry education, and all elements of his business.