Greg Clayman
Founder

Greg launched Zero to One Ventures to combine his two passions in life - helping web3 companies scale and providing capital to burgeoning food companies that seek to further the dedicated gluten-free food space.

Talent:

In his 5+ years in the Venture Capital world, where he was the first Talent Partner for both a16z crypto and Chapter One, Greg partnered with early-stage founders where he witnessed them wrestle with how to prioritize their most scarce and valuable resource: time.

Observing the most common asks to be 1) help with hiring 2) help with strategic partnerships and 3) assistance finding product-market fit, Greg founded Zero to One Ventures to provide high-quality, hands-on consultative services to address those asks and give time back to founders so they can focus on growing their business.

Now unencumbered by speed and bureaucracy, Greg is able to provide full access to all knowledge gleaned throughout his 15+ years of talent expertise and 8+ years in the web3/crypto space. He has been responsible for identifying and recruiting the talent behind some of the industry's biggest successes and possesses a deep knowledge of the industry's direction and key ingredients needed for companies to thrive. Greg calls on the breadth and depth of his experience as he partners with founders to design recruiting infrastructure and build world-class teams that have seen companies go from seed-stage to unicorn.

Food:

After discovering his own gluten-intolerance and subsequent Celiac diagnosis in 2020, Greg has been tirelessly seeking out the best and most Celiac-safe restaurants, bakeries, and specialty food CPGs across the world. Understanding his own dietary restrictions has also exposed him to the vital importance of safe, quality food options and the gaps in the current CPG landscape.

He is now putting his capital to work for purpose as he has invested in several Food and Beverage ventures that are working to improve taste, texture, and nutrition in their gluten-free food offerings. He seeks to continue to invest in innovative brands creating delicious, trusted, and scalable solutions, ultimately giving back to the community by supporting companies working on managing manufacturing complexities and cost to improve the daily lives of the millions of consumers with dietary restrictions.

Personal:

Greg began his academic career at Brown University and holds a BA from Tulane University and an MS from Pepperdine University. In his spare time (and when not seeking out a new gluten-free bakery), you can find him at the gym or cycling the roads of Northern California, traveling with his wife, and headbanging in the front row of metal concerts.