Greg Gania

Prior to joining the Tigers broadcast team, Gania spent nearly two decades with the Erie SeaWolves, the Double-A affiliate of the Tigers, where he served as both Assistant General Manager and lead broadcaster. In that dual role, he called every game while also helping shape the organization's public voice and overall operation. His responsibilities extended far beyond the broadcast booth, including leading media and public relations efforts, overseeing digital and social content, coordinating team travel, and contributing to marketing, branding, and baseball operations initiatives. His work earned multiple honors from the Public Relations Society of America Northwest Pennsylvania chapter, including PR Person of the Year in 2024, and he was named to Erie's 40 Under 40 class in 2022.

Gania's professional career began with the Mahoning Valley Scrappers, where he served as lead broadcaster from 2003–05, before joining Erie in 2006 and becoming one of the most respected voices in Minor League Baseball. His path into broadcasting started even earlier, at age 16, when he joined the Warren Student Communication Network while attending Warren G. Harding High School in his hometown of Warren, Ohio. In recognition of his professional achievements and connection to the community, he was inducted into the school's Distinguished Hall of Fame in 2025.

A graduate of Bowling Green State University with a degree in Broadcast Journalism, Gania was an active member of the Bowling Green Radio Sports Organization, calling football, basketball, and baseball games while developing the foundation of his play-by-play style. He also served as the public address announcer for the women's basketball team, further refining his ability to connect with live audiences.

Off the air, Gania enjoys spending time with his family. A lifelong sports fan, he rarely misses a Miami Dolphins game and has a deep appreciation for travel, live music, and cooking. Raised in a large Greek family, he developed a passion for the kitchen at an early age and continues to experiment with new recipes whenever the schedule allows.