Greg has been working with chocolate for over twenty years, and making chocolate for the last decade. He started making liquid nitrogen truffles in college with "borrowed" equipment from the physics lab. He's been with Dandelion Chocolate for 6 years as partial owner and Chocolate Sourcerer, traveling the world to find great cacao to use to make great chocolate. He is co-author of “Making Chocolate: From Bean to Bar to S’More.” He feels strongly about direct sourcing cacao and building lasting relationships with the network of cacao producers and chocolate makers around the world. While his background is in electrical engineering and product management, he's been using these skills to help run the business.