Delegate Profile

Gregory J. Buda

Job TitleDirector of Education and Training Manager

Company NameDead Rabbit and BlackTail in New York City


Gregory J. Buda is the Director of Education and Training Manager at both the Dead Rabbit and BlackTail in New York City.  When not tending bar in Dead Rabbit’s cocktail parlor, he conducts trainings on spirits and bartending technique and travels the world promoting Dead Rabbit's and BlackTail's acclaimed cocktail programs through pop-ups, guest shifts, and seminars.  Greg is passionate about spirits education, specifically that regarding whisk(e)y, agave spirits, and sherry, and is currently a lecturer for the Irish Whiskey Experience, an in-depth industry training course on pot still Irish whiskey production and history.

After moving to New York City in 2013, Greg refined his bar technique at the Beagle, a well-respected cocktail and sherry bar on Manhattan’s Lower East Side, falling in love with sherry and agave spirits.  While working at the Dead Rabbit, he also helped to open the Up & Up, a craft cocktail bar in Manhattan’s West Village, as well as GreenRiver, a restaurant and cocktail bar in Chicago arising from a collaboration between Dead Rabbit and Danny Meyer’s Union Square Hospitality group. 

Greg got his start in the world of craft cocktails and spirits in the Finger Lakes region of upstate New York while completing his Ph.D. in plant molecular biology at Cornell University.  He began bartending at Stella’s, a whisk(e)y bar in Ithaca, New York, as a side gig, but quickly moved up to bar manager and director of operations there, delving into the history of cocktails and the science behind spirits production in his spare time.  It was here that he set up an intensive weekly class and whisk(e)y tasting, focusing on the science behind whisk(e)y production  and flavor, that drew a dedicated following of students, graduate students, and faculty from Cornell University, as well as local bar industry professionals.

In addition to mixing drinks and teaching, Greg runs his own photography company, specializing in bar industry photography in New York City.  He is also passionate about travel and creates photo essays abroad, documenting the culture and people behind the production of spirits.

Greg grew up in Syracuse, New York, and currently resides in Brooklyn.

Conference Sessions

  • Bringing Armagnac to Cocktails & the Backbar

    June 12, 2019, 4:00 PM - 4:45 PM, BCB Tasting Room – Greenpoint Terminal Warehouse

    As a bartender and sommelier, I had a quiet excitement about Armagnac. I had always loved brandy and fought for the underdog spirits in general so what is more ...

    • Language: English

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