Greg Desmangles got his start as so many do, in the dish pit of a family owned restaurant. But from his first weekend working on his feet all day bussing tables and washing dishes during beer week, Greg knew he wanted to be in a kitchen.
Greg went on to stage at Taylor's kitchen soaking up all he could before going back to his uncle's restaurant Pangaea Beir Cafe and working prep.
Today Greg has helped the family business grow to four restaurants, including Pangaea, Urban Roots Brewing and Smokehouse, Bawk! and Cerveceria at The Shack.
Greg oversees all four operations and he tells Max and Neill how he got deep into the world of BBQ and hopes to plant a flag as nationally recognized BBQ spot right here in Sacramento.
Resources from episode:
Visit the podcast website at dineonesix.com
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Comments, questions or suggestions? Email me at max@dineonesix.com or neill@dineonesix.com
Listen to Bondolio episode about olive oil
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