Dr. Gordon Walker is originally from Cambridge, Massachusetts, but also spent time growing up on the Northshore of Massachusetts. For college, he attended UC Santa Cruz, obtaining a BS in biochemistry. For graduate school, he attended UC Davis where he completed his PhD in biochemistry and molecular biology. He then worked at Opus One Winery isolating wild yeast and pioneering new wine technologies. He spent time working in biotechnology around the San Francisco Bay Area then returned to UC Davis where he completed post-doctoral work on fermentation process control. Besides his passion for all things fungi and fermentation, he is an avid chef, forager, sailor, scuba diver, and gardener. He resides in Napa, California.
