“Catching up on another episode with Greg Lok — president of Butcher’s Bone Broth and a scrappy, first-generation American entrepreneur — as he shares how immigrant grit, intellectual curiosity, and bold career pivots helped turn a small family business into a nationally recognized food and wellness brand with 50%+ year-over-year growth. From blue-collar roots to startups, supply-chain hacks, and leading a modern CPG brand, Greg opens up about what it really takes to build something meaningful and sustainable.
In this episode, you’ll learn:
• How growing up in a hardworking immigrant household shaped Greg’s mindset around sacrifice, ownership, and ambition.
• Why he chose Swarthmore College over UC Berkeley — and how studying economics and sociology influenced his entrepreneurial lens.
• What pushed him away from management consulting and toward startups, innovation, and end-to-end ownership.
• Lessons from launching early ventures, deconstructing supply chains, and understanding where real consumer value is created.
• How his global experiences — from Hong Kong to Silicon Valley — prepared him to scale Butcher’s Bone Broth in today’s competitive CPG landscape.”
