BISOU BISOU | Montréal, Canada

PARTNER & BEVERAGE DIRECTOR

“Building a Cocktail Menu from A-Z”

A world-class cocktail menu is more than a list of drinks—it’s a narrative, an experience, and a cornerstone of a bar’s identity. In this session, Greg will explore every stage of menu creation, from concept to execution. Whether you’re a seasoned bar professional or just beginning your journey, you’ll walk away with actionable insights into crafting menus that captivate guests and drive profitability.

Learn how to think critically about ingredients, develop innovative recipes, and build your menu collaboratively with your team using a time-tested system. Greg will also delve into cocktail costing and pricing strategies to ensure your menu is not only creative but also financially sustainable.

GREGORY BUDA

Gregory Buda is the co-owner and beverage director of the cocktail and apéritif bar Bisou Bisou in Montréal, Canada. Before opening Bisou Bisou, Greg worked for eight years as the director of education and training manager for The Dead Rabbit in New York City, one of the most highly awarded cocktail bars in the world, winning World’s Best Bar twice in 2015 + 2016.

Greg regularly travels the world as a bar industry educator, hosting masterclasses around hospitality management, bar program development, and bartending technique. Greg is also the co-founder and education chair of Montréal Cocktail Fest, an annual industry and consumer cocktail week to promote the thoughtful development of Canada's bar scene.

Through his consulting company Tangerine, Greg is involved in many projects related to bar program development, hospitality management, bar and restaurant design, and staff training. He has opened venues and designed beverage programs in eight countries, as well as consulted on the design and launch of several brand homes and distilleries. He regularly consults with spirit brands to develop new liquids for the market, as well as build on-trade advocacy programming.

Greg holds a PhD in plant biology from Cornell University, and left a life in biology research behind to pursue his passion for hospitality. He consistently applies his background in science to his consultancies, bar industry education, and all elements of his business.