PAST & PRESENT CHEFS

Where:


When:

Chefs + Restaurants

AARON BROOKS
Edge Steak and Bar
AARON BROOKS
AARON HOSKINS
Birds & Bubbles
AARON HOSKINS

Chef Biography

AARON HOSKINS

Chef Aaron Hoskins started his culinary career after relocating to Richmond, Virginia in mid-2008. Soon after began working his way through some of the city’s best restaurants, including Comfort, Secco Wine Bar, and The Rogue Gentlemen. Here, he accumulated numerous local and national mentions and accolades, including a glowing 4/4 star review from the Richmond Times-Dispatch. Known for modern yet simplistic food, Aaron found his way into the growing conversation of Richmond as one of America’s next great food cities. After leaving The Rogue Gentlemen, Aaron moved on to be Chef de Cuisine of 2012 Food & Wine Best New Restaurant, Cure, in Pittsburgh, Pennsylvania. In September 2015, Aaron relocated to New York City to work with Chef Sarah Simmons and City Grit Hospitality Group on Birds & Bubbles in NYC, Rise Gourmet Goods & Bakeshop in Columbia, South Carolina, and future projects in South Carolina and elsewhere.

Pg Breed Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
ABE SCHOENER
SCHOLIUM PROJECT
ABE SCHOENER

WINEMAKER BIO

ABE SCHOENER

A note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.
ABRA BERENS
Stock Cafe
ABRA BERENS
ABRIL GALINDO LOPEZ & JAMES FLOWERS
TRIO
ABRIL GALINDO LOPEZ & JAMES FLOWERS

THE RESTAURANT

ABRIL GALINDO LOPEZ & JAMES FLOWERS

Abril Galindo, Executive Sous Chef, and James Flowers, Chef de Cuisine, of TRIO A student of some of Mexico's best kitchens, Galindo brings the flavors of her native Guadalajara to TRIO's menu. Inspired by the sights, smells and tastes of the south, Flowers honed his culinary skill at iconic Austin restaurants such as Asti and Wink.

THE FARM

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with co
ADAM BRANZ
Ultreia
ADAM BRANZ

Chef Biography

ADAM BRANZ

Branz has worked in three restaurants owned by James Beard Best Chef Southwest Jennifer Jasinski and business partner Beth Gruitch including Chef de Cuisine of Bistro Vendôme. He’s now Executive Chef of Ultreia in Denver’s Historic Union Station featuring the foods of Spain and Portugal.

Pig Breed Information

FARMER’S CROSS

TBA
ADAM DORRIS
Pax Americana
ADAM DORRIS
ADAM HOWARD
G
ADAM HOWARD
ADAM SOBEL
Michael Mina Group
ADAM SOBEL
ADAM VERO
Hearth & Dram
ADAM VERO
ADDAM BUZZALINI
Tavolàta Belltown
ADDAM BUZZALINI

Chef Biography

ADDAM BUZZALINI

Addam Buzzalini is the chef at Ethan Stowell’s modern Italian restaurants, Tavolàta Belltown and the newly opened Tavolàta Capitol Hill. His cooking style is directed by the season—in the summer he uses a light touch, while in the winter he’s all about braising to bring out hearty, warm flavors.

Pig Breed Information

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
ADRIANNE CALVO
Chef Adrianne's Vineyard Restaurant and Wine Bar
ADRIANNE CALVO
ADRIENNE GRENIER
3030 Ocean
ADRIENNE GRENIER

THE RESTAURANT

ADRIENNE GRENIER

3030 Ocean Executive Chef and Chopped champion Adrienne Grenier is known for her signature cooking style of inventive farm-to-table fare. At 3030 Ocean, Grenier highlights premium, local and seasonal ingredients with a heavy focus on Florida seafood.

THE FARM COMING SOON

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.
AJ WALKER
Publican Quality Meats
AJ WALKER
ALBERT PONZO
The Royal
ALBERT PONZO
ALBERTO FIGUEROA
Viceroy Snowmass
ALBERTO FIGUEROA
ALEX CHANG
Vagabond
ALEX CHANG
ALEX CRABB
Asta
ALEX CRABB
ALEX JACKSON
Sons and Daughters
ALEX JACKSON
ALEX LOVICK
Inglenook
ALEX LOVICK
ALEX MCCOY
Alfies
ALEX MCCOY
ALEX SÁENZ
Bisq
ALEX SÁENZ
ALEX SEIDEL
Fruition
ALEX SEIDEL
ALFREDO NOGUEIRA
Alfredo Nogueira
ALFREDO NOGUEIRA

Chef Biography

ALFREDO NOGUEIRA

Born and raised in new orleans, moved to chicago as a refuge of hurricane Katrina. Started making gumbo for friends as a way to cure homesickness for friends and turned it into a full time gig.

Farm Information

HERITAGE FIRE

ALICIA WALTON
The Sea Star
ALICIA WALTON
ALY LOPEZ
Aly Lopez
ALY LOPEZ
AMANDA FAISON
5280
AMANDA FAISON
ANDERSON OSORIO
320 Gastrolounge
ANDERSON OSORIO
ANDRE GOMEZ
Porch Light Latin Kitchen
ANDRE GOMEZ

Chef Biography

ANDRE GOMEZ

Born and raised in Puerto Rico, attended College in the US, working in hotels and restaurants and found passion for serving others through food. Working his way up in Delray Beach, Florida moving to Atlanta and cooking at NAVA to being Executive Chef for Kevin Rathbun at his Steakhouse. Opened first restaurant Porch Light Latin Kitchen to critical acclaim in November 2015. Bringing flavors from Latin America to his community in Smyrna, GA. Biggest claim is his wonderful wife and 3 children.

Pig Breed Information

DUROC

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.
ANDREA KIRSHTEIN
Empire State South
ANDREA KIRSHTEIN
ANDRES BARRIENTOS
Miami Smokers
ANDRES PADILLA
Topolobampo
ANDRES PADILLA

THE RESTAURANT

ANDRES PADILLA

Andres joined Topolobampo as a sous chef in 2008; in 2012, he was named chef de cuisine. In 2014 he became the Culinary Director for all Frontera Restaurants. An alum of Douglas Rodriguez’s DeLaCosta, Padilla owes his addiction to Mexican food to his grandmother. “She always made delicious renditions of what her mother and grandmother made for her,” he says.

THE FARM

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
ANDREW CURREN
Italic
ANDREW CURREN

TARTARE BAR

ANDREW CURREN

The tour announced the Tartare Bar in 2013. It is a national marketing program to reinforce the importance of celebrating the source of high-quality beef. Cochon555 invites a notable chef in each market to provide their favorite variation on chopping up great beef using the best ingredients. We all love food and wine pairings, and there is nothing better than letting us handle your experience from start to finish.

ANTICA NAPA VALLEY

WINE PAIRING

Over the course of the past few years - we have found some of the greatest wine and tartare pairings. Together with great wines, we have shared the ultimate expression of Napa Valley, as envisioned and crafted by one of the world's oldest and most highly respected wine producers — the Antinori family.
ANDREW GIETZEN
Yusho
ANDREW GIETZEN
ANDREW GRUEL
Slapfish
ANDREW GRUEL
ANDREW HELSLEY
Aspen Mountain Dining
ANDREW HELSLEY
ANDREW VASERFIRER
Revival Market
ANDREW VASERFIRER

Chef Biography

ANDREW VASERFIRER

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
ANDREW WHITESIDE
The Georgian
ANDREW WHITESIDE

THE RESTAURANT

ANDREW WHITESIDE

Originally from Guelph in southwestern Ontario, Canada, Chef Whiteside takes inspiration in local farm raised product and whole animal cooking. His classic restaurant training has spanned both individual restaurants and hotels from Canada to Bermuda.

THE FARM

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
ANDY RICKER
Pok Pok
ANDY RICKER
ANDY TEIXEIRA
Newport Vineyards
ANDY TEIXEIRA
ANGELA HERNANDEZ
Top Knot
ANGELA HERNANDEZ
ANGIE MAR
THE BEATRICE INN
ANGIE MAR
ANN KIM
Pizzeria Lola
ANN KIM
ANNA & LENORE
Three Babes Bakeshop
ANNA & LENORE
ANNE MOLLER-RACKE
Donum Estate
ANNE MOLLER-RACKE

WINEMAKER BIO

ANNE MOLLER-RACKE

A native of Oberwesel, Germany, Anne Moller-Racke came to California in 1981 and became vineyard manager for Buena Vista Carneros Winery in 1983. She was named director of vineyard operations in 1988 and was promoted to vice president of vineyard operations in 1997. During that time, Anne worked intensively with some of the industry’s foremost authorities, including Andre Tchelistcheff, Dr. Phil Freese and Dr. Paul Skinner. She helped establish what is now the Carneros Wine Alliance and brought recognition to Carneros as an American Viticultural Area (AVA). Anne was instrumental in developing Buena Vistas Carneros Estate, including today’s Donum Ranch. Today, Anne farms 76 acres of vines at the home ranch in Carneros, the Winside Vineyard, a 16-acre Russian River Valley estate she planted in the mid-1990s, and oversees the vineyard operations at Angel Camp in Anderson Valley. As caretaker of vineyards she has farmed for decades, Anne brings a vast knowledge of the appellations and sites to her role as wine grower for The Donum Estate. As president, Anne’s management style inspires a committed team to work with the utmost pride and care on its ultimate Pinot Noir project.

THE SPOTLIGHT

PINOT NOIR

Our "ultimate pinot noir project" is based on a Burgundian grand cru model, with the goal of producing the finest pinot noir and chardonnay.
ANTHONY CALLEO
Pi Pizza Truck
ANTHONY CALLEO
ANTHONY DAWODU
CLINK.
ANTHONY DAWODU
ANTHONY LE PAPE
Ritz-Carlton
ANTHONY LE PAPE
ANTHONY LOMBARDO
The Hamilton
ANTHONY LOMBARDO
ANTHONY SASSO
Casa Mono
ANTHONY SASSO
ARIK MARKUS
Fate Brewing
ARIK MARKUS
ARTIS KALSON
Fairmont Olympic Hotel
ARTIS KALSON
ASHLEE AUBIN
Salero / Wood
ASHLEE AUBIN

Chef Biography

ASHLEE AUBIN

Chef Ashlee Aubin is the Executive Chef at Wood Restaurant, which offers modern American cuisine, as well as Salero, which features a subtle and refined take on Spanish flavors. Both restaurants have received wide acclaim and praise for its innovative and thoughtful approach to dining.

Pig Breed Info

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.
ASHLEY AUER
Cooks & Soldiers
ASHLEY AUER
ASHLEY JENKINS
Viceroy Snowmass
ASHLEY JENKINS
AYESHA CURRY + JEREMY MCMILLAN
International Smoke
AYESHA CURRY + JEREMY MCMILLAN

Chef Biography

AYESHA CURRY + JEREMY MCMILLAN

Chef Jeremy McMillan is the Corporate Executive Chef of MINA Group, where he has worked alongside Chef Michael Mina and Ayesha Curry to develop International Smoke’s globally inspired menu.

THE FARM

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.

ABOUT BANFF

BANFF & LAKE LOUISE TOURISM

Banff & Lake Louise has a rich heritage as one of the world’s most awe-inspiring mountain destinations. With easy access to pristine wilderness, endless outdoor adventures, and all the amenities you need, in Banff National Park you feel truly immersed in nature.

THINGS TO DO

MAKE THE MOST OF IT!

Banff & Lake Louise has a rich heritage as one of the world’s most awe-inspiring mountain destinations. With easy access to pristine wilderness, endless outdoor adventures, jaw-dropping sights, and a vibrant history and culture, there is a lifetime's worth of things to do in Banff & Lake Louise.
BARRY DAVIS
Yellowbelly Chicken
BARRY DAVIS
BEN HORPEDAHL
Ella Dining Room and Bar
BEN HORPEDAHL
BEN PFLAUMER
Osteria Morini
BEN PFLAUMER

Chef Biography

BEN PFLAUMER

Ben Pflaumer is a graduate of the Culinary Institute of America, who upon graduation worked under chef’s Marc Vetri, and Chip Roman in Philadelphia. In October of 2013 he joined Osteria Morini here in D.C. as Sous Chef. Ben is currently Executive Chef of the Altamarea Group’s D.C. outpost.

Pig Breed Information

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
BEN RUNKLE & LOUIS CIOLA
Salt + Time

THE RESTAURANT

BEN RUNKLE & LOUIS CIOLA

Ben started Salt & Time in 2010 and has overseen its growth into a whole animal butcher shop, salumeria & restaurant. Louis became Executive Chef in 2018 after over a decade cooking at his family’s restaurants and notable restaurants in Minneapolis and Austin.

THE FARM

RED WATTLE / BOAR “TEXAS ROAR”

The Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. The Wild Boar is a small range feral breed, meaning they are isolated foragers. They have a heavy coat and long snout. This breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty
BENNETT HOLLBERG
Fox Bros. BBQ
BENNETT HOLLBERG
BILL MINER
il Porcellino Salumi
BILL MINER

Biography

BILLY HARRIS

For the past twenty years, Billy Harris has been wowing audiences throughout the United States and around the world. His razor-sharp timing and brilliant improvisational skills have made him one of the most sought-after MC's in the business. A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to "work a room"!

Fundraising

FUNDRAISING

Billy is a highly sought after auctioneer who lends his comedic style to the auction block. His contagious energy, explosive style and ability to work the crowd, will create an atmosphere that will have the audience laughing while opening their wallets! Billy has raised millions of dollars for Share Our Strength,The New York Food Bank, Alex's Lemonade Stand Foundation, Autism Speaks, The James Beard Foundation and The Mario Batali Foundation to just name a few.
BJ LIEBERMAN
Rose's Luxury
BJ LIEBERMAN

Chef Biography

BJ LIEBERMAN

BJ Lieberman brings passion and a serious work ethic to Rose's. He kills it at prep, makes all kinds of cool hats in his free time and most importantly, knows how to “make shit happen". His rugged yet handsome good looks don't hurt either…hands off ladies (AND gentleman), he's spoken for. BJ is originally from Virginia, but spent the last 12 years in Charleston, SC. He most recently worked at Husk restaurant before moving back to D.C.

Pig Breed Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.
BLAIR WILSON
The Social Club in South Beach
BLAIR WILSON
BLAISE BISBEY
Napa Valley Heritage Catering
BLAISE BISBEY
BO PORYTKO
Rebel
BO PORYTKO
BOBBY MATOS
State of Grace
BOBBY MATOS

Chef Biography

BOBBY MATOS

Bobby Matos helms the kitchen at State of Grace, Ford Fry’s first foray outside of Atlanta. Matos creates classic, American fare inspired by the Texas hill country and Texas Gulf Coast experience. He marries that theme with his masterful technique, simple approach and locally sourced ingredients.

Pig Breed Information

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.
BOBBY MOORE
Barking Frog
BOBBY MOORE

THE RESTAURANT

BOBBY MOORE

Bobby Moore was named executive chef of the Barking Frog at Willows Lodge in 2005. Known for creating noteworthy Northwest style dishes, Chef Bobby was invited to cook at the James Beard House twice.

THE FARM

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Large White/Landrace Sow and a Berkshire/Duroc Boar. Combining the traits of these breeds creates a richly flavored and balanced pig.
BOBBY PALMQUIST
The Walrus and the Carpenter
BOBBY PALMQUIST

Chef Biography

BOBBY PALMQUIST

Originally from Reno Nevada. I started working for Renee Erickson in Seattle about 10 years ago. After cooking in Seattle for a few years I went to Europe to cook and learn about charcuterie and wine. When I returned I started working for Renee again. I worked my way up in her kitchens from sous chef of The Whale Wins to executive chef of The Walrus and the Carpenter and Bar Melusine, where I am currently.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
BOBBY PRADACHITH
Thip Khao
BOBBY PRADACHITH
BRAD FARMERIE
Public / Saxon + Parole
BRAD FARMERIE
BRAD KILGORE
Alter
BRAD KILGORE
BRADLEY FROELICH
The Lake Louise Ski And Summer Gondola
BRADLEY FROELICH

THE RESTAURANT

BRADLEY FROELICH

coming soon...

MUSSEL BAR

BRANDON HICKS
ZINO Mediterranean Cuisines
BRANDON HICKS
BRANDON KIDA
Hinoki & the Bird
BRANDON KIDA
BRANDON KORF
Smokestack
BRANDON KORF
BRENDAN JOY
STEEL & RYE
BRENDAN JOY
BRENDAN MCGILL
Hitchcock

Chef Biography

BRENDAN MCGILL

Originally from Fairbanks, Alaska, Brendan cooked his way around Seattle before cooking his way across the world. He has been awarded as Food & Wine's People's Best New Chef, a James Beard Best Chef semifinalist, and Eater Seattle's Chef of the Year. Brendan is Chef and Owner of Hitchcock Group, spanning Seattle & Bainbridge Island.

Farm Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
BRENDAN PELLEY
Doretta Taverna & Raw Bar
BRENDAN PELLEY
BRIAN BUSKER
Matsuhisa Vail
BRIAN BUSKER
BRIAN CASEY
Western Daughters
BRIAN CASEY
BRIAN CLEVENGER
Vendemmia
BRIAN CLEVENGER

Chef Biography

BRIAN CLEVENGER

Growing up in the coastal town of Anacortes, Washington, Chef Brian’s appreciation for local seafood and produce came early. This certainly shows in his approach to achieving refined simplicity in both food and service. Brian received an A.A. in Culinary Arts and his Bachelor’s degree in Hospitality management. Prior to opening Vendemmia, he had worked and learned in a Michelin Star restaurant in France, the James Beard Award winning Delfina in San Francisco, and most recently as Chef at two Ethan Stowell Restaurants; Staple & Fancy Mercantile and Tavolata.

Pig Breed Information

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Berkshire, Duroc, Landrace, and Large White. Combining the traits of these breeds creates a richly flavored and balanced farmers cross.
BRIAN DOYLE
Council Oak Steaks & Seafood
BRIAN DOYLE
BRIAN FISHER
formerly of Schwa
BRIAN FISHER
BRIAN MERCURY
Oak + Rowan
BRIAN MERCURY
BRIAN MOSES
Contigo
BRIAN MOSES
BRIAN MULLINS
Ms Cheezious
BRIAN MULLINS
BRIAN NASAJON
Beaker & Gray

THE RESTAURANT

BRIAN NASAJON

coming soon...

THE FARM COMING SOON

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
BRIAN O’CONNOR
Same Same Noodle Bar
BRIAN O’CONNOR
BRIAN REDZIKOWSKI
Kettner Exchange
BRIAN REDZIKOWSKI

THE RESTAURANT

BRIAN REDZIKOWSKI

Brian Redzikowski is Executive Chef at San Diego’s Kettner Exchange, where his menus showcase classic French training, high-quality product and Asian flavors. He’s also a ‘regular’ at national Outstanding in the Field events, the James Beard House, and on Food Network’s “Iron Chef Showdown.”

THE FARM

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a byproduct of the finishing process in several areas.
BRIAN YOUNG
Cultivar Restaurant
BRIAN YOUNG
BROCK MACDONALD
Beast + Bounty
BROCK MACDONALD
BROOKE WILLIAMSON
The Tripel
BROOKE WILLIAMSON

Chef Biography

BROOKE WILLIAMSON

Brooke Williamson is the co-owner, along with husband Nick Roberts, of Los Angeles eateries Playa Provisions, The Tripel, Hudson House and culinary boutique Tripli-Kit. Williamson recently placed runner-up on Top Chef Season 10 in Seattle, which catapulted her to Celebrity Chef status. Brooke also starred as a host and mentor on MTV's first foodie series House of Food, she recently won a battle on the popular Esquire series Knife Fight and competed on Bravo's newest series, Top Chef Duels. The Los Angeles native began her professional culinary career at 18 in the pastry department of the famed Argyle Hotel, is the youngest woman to cook in the James Beard House and coined a culinary mastermind by both the Los Angeles Times and Forbes.

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
BROTHER LUCK
Four By Brother Luck
BROTHER LUCK

Chef Biography

BROTHER LUCK

With a name like Brother Luck it would be easy to attribute your success to good fortune, but Brother's is a result of hard work, determination, and passion.

Pig Breed Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
BRUCE KALMAN
Union
BRUCE KALMAN

Chef Biography

BRUCE KALMAN

Bruce Kalman is no stranger to success. He’s a well-seasoned chef with years of experience under his belt and numerous accolades to boot. Those accolades include a James Beard nomination for Rising Star Chef, a Chopped championship title from the Food Network’s hit show Chopped and a recent win on Esquire Network’s Knife Fight. His talents on and off the camera have helped launch his career, and affirm his commitment to serving handcrafted cuisine that’s soulful and derived from indigenous ingredients. Kalman’s latest starring role at Union showcases his love of Italian cooking and seasonal California ingredients.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
BRYAN BUTLER
Salt & Time

THE RESTAURANT

BRYAN BUTLER

coming soon...

THE FARM

MANGALITSA / RED WATTLE

Mangalitsa pigs are characterized by their wooly coat and ability to withstand extreme conditions. Their fat distribution is like no other, producing high quality intramuscular marbling, back fat, and leaf lard, perfect for cures. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for a luscious and deliciously moist pork.
BRYAN HUNT
Temple Court
BRYAN HUNT

Chef Biography

BRYAN HUNT

A native of Nashville, Tennessee, Bryan has worked throughout NYC for the past 17yrs at prestigious restaurants Gramercy Tavern, Per Se, Insieme, Riverpark and is currently Executive Chef at Tom Colicchio's restaurant Temple Court located in The Beekman Hotel.

Farm Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
BRYCE GILMORE
Barley Swine
BRYCE GILMORE

Chef Biography

BRYCE GILMORE

Bryce Gilmore's career began to sore when he opened Odd Duck Farm To Trailer in 2009 in his hometown of Austin, TX. Unique at the time, Gilmore’s trailer served items like pork belly sliders, and quail and grits, all sourced from local farms. The trailer eventually closed in 2011 when the lot it sat on was purchased for redevelopment. He then opened his first brick and mortar restaurant, Barley Swine, in 2010; and eventually revived Odd Duck, opening it as a brick and mortar restaurant in 2013 on the exact lot where the trailer once stood. Gilmore and his partners are committed to knowing where each and every ingredient is sourced. His proudest accomplishment is supporting local farms and giving them the opportunity to grow as his business continues to expand. Gilmore and his restaurants have received much acclaim including Food & Wine Magazine Best New Chef 2011, GQ Best New Restaurant 2013 (Barley Swine) and James Beard Foundation Award Nominee for Best Chef Southwest in 2013, 2014, 2015, 2016; and Best New Restaurant (Odd Duck) by Eater National in 2014.

Pig Breed Info

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
BURTON KOELLIKER
Bonanno Concepts
BURTON KOELLIKER

Chef Biography

BURTON KOELLIKER

Originally from Cleveland, Burton Koelliker has spent the last 22 years cooking in Colorado. Before accepting a position at Bonanno Concepts, Burton was the Executive Sous at the Capital Grille for six years. After seven years at Osteria Marco, Burton was promoted to Regional Executive Chef overseeing all 9 Bonanno restaurants

Pig Breed Information

DUROC

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.
CALLIE SPEER
CALLIE SPEER
CAMERON GRANT
Osteria Langhe
CAMERON GRANT
CARL DOOLEY
The Table at Season to Taste
CARL DOOLEY
CARLOS GAYTAN
Mexique
CARLOS GAYTAN

THE RESTAURANT

CARLOS GAYTAN

Chef Carlos’ culinary journey began when he arrived in Chicago in 1991. He began his career at the Sheraton North Shore Hotel quickly earning a position as Chef Garde Manger. In 1996, he began his 7 year employment at the Union League Club under the guidance of Chef Michael Garbin. In April 2004 he was offered the position of Chef de Cuisine at Bistrot Margot where he worked tirelessly. All his hard worked paid off with the opening of Mexique in May 2008 and then HA in Mexico of December 2017.

THE FARM

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
CARLOS SALGADO
Taco Maria

Chef Biography

CARLOS SALGADO

Carlos Salgado is the chef/owner of Taco María in Costa Mesa, California. Taco María was named #2 on Jonathan Gold's 101 Best Restaurants list in the Los Angeles Times in 2015, as well as Best Restaurant by both the OC Weekly and the Orange County Register. Prior to opening Taco María, Carlos spent a decade in San Francisco and Oakland, learning in many of the Bay Area's best kitchens, including Vernon Morales' Winterland, Daniel Patterson's Coi, and James Syhabout's Commis. He was named a Food & Wine Best New Chef in 2015.

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
CARRIE SUMMER & LISA CARLSON
Chef Shack Ranch
CARRIE SUMMER & LISA CARLSON

Chef Biography

CARRIE SUMMER & LISA CARLSON

New York City trained, innovative #femalechefs of the #North. Foodtrucks & Restaurants.

Farm Information

DUROC

The Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling making its spareribs and shoulder roasts sweet & juicy. The Yorkshire is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat. Combining the traits of the two breeds creates a deliciously balanced farmers cross.
CAT SCHIMENTI
Baked By The Ocean
CAT SCHIMENTI
CESAR ZAPATA
Phuc Yea
CESAR ZAPATA
CHAD CLEVENGER
Alma de Cocina
CHAD CLEVENGER

Chef Biography

CHAD CLEVENGER

A graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas, Clevenger achieved 2010 Alumni Wall of Fame status for his culinary accomplishments. His most influential career experience includes his time as executive chef at Coyote Café in Santa Fe, New Mexico, where he was responsible for menu development, purchasing and operating three separate Southwestern restaurants. At Coyote Café, Clevenger spent three years working with acclaimed Chef Mark Miller. During this time, he also had the opportunity to work alongside such famed chefs as Rene Ortiz, Jesse Perez, Rick Bayless and Tim Love.

BBQ Tradition Info

Barbacoa

Believed to have originated in Barbados, derived from “Los Barbadoes”, the bearded fig trees discovered on the island. Natives called their style “barabicu,” which included spiced meats grilled over a “sacred fire pit” filled with fig wood. The style of was eventually taken to Mexico where slow-roasted meats over an open fire were called Barbacoa.
CHALMERS STEWART
Rathbun's Restaurants
CHALMERS STEWART
CHANDLER DIEHL
Piccino
CHANDLER DIEHL

Chef Biography

CHANDLER DIEHL

Chandler, a graduate of CIA Greystone, has the soulfulness of a poet which he pours into the flawless cooking he delivers. He dives deep into the agricultural richness of the Bay Area, and he expresses the complexities of seasonality & farming traditions in vibrant, delicious & original dishes.

Pig Breed Information

DUROC

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.
CHARIS WAHL
Gather Restaurant
CHARIS WAHL

Chef Biography

CHARIS WAHL

Charis Wahl combines modern and old world techniques with global flavors, specializing in nose to tail butchery. Joining Gather in 2009 as opening Sous Chef, currently the Executive Chef, Gather garnered Best New Restaurant Esquire Magazine & Best California Restaurant San Francisco Chronicle

Pig Breed Info

CINTA SENESE

A very rare breed from Tuscany, central Italy. The Cinta Senese, aka the Belted Pig of Siena is noted for the distinguished white band around their completely black body. The species matures very slowly, taking twice as long to reach market weight. The pigs are equipped with the long strong legs, known for durable vitals in harsh conditions, and their amazing foraging instincts.
CHON REYNOSO
City Winery
CHON REYNOSO
CHRIS CHAPMAN
RN74
CHRIS CHAPMAN
CHRIS DAVIES
Steadfast
CHRIS DAVIES
CHRIS LEUNG
Cloud 10 Creamery
CHRIS LEUNG
CHRIS MOSERA
AikoPops
CHRIS MOSERA
CHRIS PANDEL
Cold Storage
CHRIS PANDEL
CHRIS PANDEL
Swift & Sons
CHRIS PANDEL

Chef Biography

CHRIS PANDEL

Born and raised in Chicago, Chris Pandel embodies Midwestern charm. His cooking is rustic, yet refined -- rooted in classic French technique and featuring predominantly local, Midwestern ingredients. Pandel is currently the executive chef at West Loop steakhouse, Swift & Sons.

Pig Breed Info

HEREFORD

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower-growing breed, yielding rich colored, marbled meat.
CHRIS PARSONS
Steel & Rye
CHRIS PARSONS

Chef Biography

CHRIS SZYJKA

A farmboy from northern Illinois Chris's experience started with Chicago's Charlie Trotter at 18 and is now the Executive Sous for Chefs Club USA. Working along side long time Alain Ducasse protege, Didier Elena and the chefs club team to create a collaboration with 25 renowned chefs from around the globe.

Pig Breed Information

GLOUCESTER OLD SPOT

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears, and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
CHRIS THOMPSON
COMING SOON
CHRIS THOMPSON
CHRISTIAN PAGE
Cassell's
CHRISTIAN PAGE