Salumiere and CEO of West Loop Salumi. Trained by Massimo Spigaroli at Antica Corte Pallavicina, Gregory applies old-world traditional salumi methods to produce high quality cured meats both traditional and unique. Collaborations include salami made with champagne houses like Krug, Dom Perignon and prestigious ingredients like fresh Alba Truffles, Saffron and fennel pollen.