Guests

Greg came of age on the edge of San Francisco's Chinatown and never really left. He apprenticed as a chef at the Fairmont, made friends of the Asian cooks beside him, and spent his off hours wandering herb shops with wine-preserved snakes in the windows. When he went back to school for medicine, the pre-med track felt too narrow, so he followed the older idea he'd been circling all along: that food is the first medicine, and the kitchen is where healing starts. Today he carries both at once, a Western love of cooking and a Chinese sense of what a plant is for. He comes to this conversation not as a doctor telling you what's good for you, but as the friend who can make it taste like something you'd actually want.