Le Romarin Company

Greg was born in Munich and is both French and American. Growing up, Greg moved almost every year to a different city or country in Europe. Early on, thanks to being exposed to many cultures, Greg developed a passion for gastronomy. He graduated from one of France’s best culinary school, l’Institut Paul Bocuse in Lyon and later on pursued an MBA in hospitality at l’ESSEC in Paris which is also considered one of the top MBA’s in Europe. It is at l’ESSEC where Greg met his wife. After working for 10 years for renowned 5-star properties in Europe, Greg followed his wife back to California, continued working in the hospitality industry and started his family. Opening Le Romarin Company, has been Greg’s passion and he has been working on it's creation for over a year. He is thrilled to share with you the French "Art De Vivre". You can find Greg either at farmers markets, local farms, fisheries, small producers, vineyards or breweries. He is always looking to discover new local gems to share with friends and family. Batu was born in Istanbul, Turkey, where he studied Tourism Management in high school and graduated with bachelor’s degree in Gastronomy and Culinary arts from one of Turkey’s renowned schools, Yeditepe University. Batu comes from a legacy of hospitality and has been exposed to this industry all his life. After graduation from university, his career took him from fine dining restaurants throughout Europe to a Michelin starred restaurant in Modena, Italy. He was then hired to work as a chef in 5 star luxury resort in Orange County. His dream of living in California came true. He and his wife love calling Orange County home. After his restaurant experience, Batu’s entrepreneurial spirit led him to open a successful custom cake shop in Orange County. He is thrilled with this new gastronomical venture and shares Greg’s passion for Le Romarin Company.