Gregory Maze

After culinary school and working a few years in restaurants I decided restaurant life wasn’t for me and got a degree in food science and nutrition. Eventually I would find my way back into the industry as a private chef in Los Angeles primarily focusing on boutique dinners. When Covid hit and that line of work ended I moved back to Austin and found myself working on ice cream as a creative outlet.

Eventually, that outlet blossomed and Merry Monarch was born. My focus was always on creating unique and chef driven flavors, but making them approachable. For instance, our most popular flavor, oreo miso was made as a modern iteration of cookies n’ cream with the addition of white miso, hazelnut and malted barley for more salt and savory notes.