GREGORY HILL

Native to California, Chef Gregory studied in the prestigious Le Cordon Bleu Culinary Institute and trained in Germany under chef and a Michelin star Sommelier Thomas Heinicke. Gregory began his career as a private chef for New York City elite and since has worked in Indonesia, Mexico, China, and now Thailand. Chef Gregory is passionate about changing people’s perception of vegan food by creating a new and exciting plant-based restaurant fine dining experience.

NOOTROPIC COCKTAILS

Our cocktails are crafted with nootropic ingredients that help to enhance your cognitive and physical state giving you the ultimate mixology experience. Blending the finest spirits, freshest herbs and fruit from our farm with hand-crafted bitters, infusions as well as nootropics we elevate a simple drink to an unforgettable experience.