James Peisker started his hospitality career at the age of 14 as a host in a diner across the street from his house in St. Louis, MO. By the time he was 16 he had worked as a dishwasher and moved his way up to a waiter. James Peisker began his culinary career at The Gatesworth at One McKnight Place. After graduating from Clayton High School in St. Louis he attended Forest Park Community College and competed with the American Culinary Federation state jr. team. After a year he moved to Hyde Park, New York to attend The Culinary Institute of America.
Upon graduation James went to study for two weeks at the Sichuan Higher Institute of Cuisine in the Sichuan region in China and learned local cuisine and culture. He then moved back to St. Louis and started working at Old Warson Country Club as a roundsman. After his time at O.W. he started at Niche in Benton Park in downtown1 St. Louis. He later became sous chef and found his love for butchering. As the sous chef he did most of the whole animal butchering for the restaurant. Then later helped open Brassiere by Niche where his passion for butchering grew. He then moved to Nashville and opened up Local Eateries, LLC with his business partner Chris Carter. Before opening Porter Road Butcher James did a stage at The Butcher and Larder in Chicago to further his education in whole animal butchering. He is now ready to perfect his skills and serve the great people of Nashville local farm raised meats and products.
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Chris Carter is a local Nashvillian, raised in Hendersonville, TN. He worked his first job as a bus boy in high school. After graduating from Hendersonville High he attended University of Memphis with a major in hospitality management. He worked a couple jobs in college, promotions for a radio station f restaurant industry, at Coletta’s, as a server/banquet server and then as a bartender for two years, before attending culinary school.
He attended culinary school in Scottsdale, AZ at Le Cordon Blue, majoring in culinary management. Chris worked his first kitchen job at Dragon Fly Café, in Scottsdale, as sous chef. After a year and a half stay he started a job in a pair of restaurants in Scottsdale, Atlas Bistro and Twisted Eatery. After graduation he took a job at Flemings Steakhouse and started mastering the art of grilling meats. Chris recently moved back to Nashville and took a job at the Capital Grille, at The Hermitage Hotel. At the hotel Chris controlled quality and took charge of the meat station while serving wonderfully prepared grilled meats. Chris has always had a great appreciation for high quality ingredients and a passion for perfection in the kitchen. Chris now is ready to serve the Nashville people with great products and wonderful service.
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Raised by Sicilians, classically trained French, and a graduate of The Culinary Institute of America’s Center for the Cuisines of the Americas in San Antonio, TX; Todd shares his unique perspective on American cuisine. This transplanted musician from Seattle, WA has a well-traveled and adventurous palate. After several years in the Nashville food scene, he joins the PRB crew with enthusiasm and the desire to share his knowledge of the often forgotten and misunderstood cuisines of Latin America.
Kaitlin Weinman got her humble beginnings working at a sheep cheese farm in Long Valley, New Jersey. She studied visual art and psychology at Bates College in Lewiston, Maine and is not sure what to do with either of those degrees. After graduating, Kaitlin woke up one morning and found herself living in Nashville, Tennessee. She enjoys riding her bike, eating bacon, and exploring the beautiful city of Nashville.
Christopher Hudgens (known as Hudge around the shop) is from Memphis, TN. That is where Chris met Chris at the University of Memphis. Hudge worked in hospitality for many years in across the country. Being one of PRB’s first employees Hudge learned the art of sausage making from owners Chris and James. Now he spends most of his time researching and developing new sausages and perfecting his technics. Hudge’s favorite color is green.
Joshua Rutherford was born and raised in Decatur, Illinois. He studied the History of Art at the University of Illinois in Chicago. After tiring of the cold winters in Chicago, Joshua moved to Nashville with his wife, Jessica, in 2010 to have more space for gardening and exploring the possibilities of homesteading. After seven years as a vegetarian, Joshua started eating meat that was sustainably raised, which is how he found his way to Porter Road Butcher. In his free time, he brews beer, bakes bread, cans fresh produce, hangs out with his dogs, and reads anything he can get his hands on.
Born and raised in Chicago, Jes got into horticulture initially as a therapeutic way to help with her seizure disorder. She moved to Nashville with her husband Josh in 2010, with the hopes of eventually opening a farm to table restaurant together. She got certified and started working with plants for a living. Recovering from her 15 year stint as a vegetarian, Jes found PRB with her husband while in search of hormone free meat. In her free time, she makes pickles out of anything she can get her hands on, studies sustainable gardening, eats as much bacon as possible and spends time with her 5 pets.
When he’s not breaking down beeves and puercos Casey is a full time dad and practitioner of the domestic arts. An avid gardener and home cook, Casey keeps a flock of chickens and reads every cookbook he can find. Casey has working in the hospitality industry for the last eight years. Casey joined the PRB team in January after two years as head chocolate maker at the Olive and Sinclair chocolate company. He now continues to further his knowledge of meat cutting by studying and researching everyday.
Tim George (a.k.a: Sweet T, Timmy Tebow, Sweet Time Tim,) is an Indiana native who made the trek down to Tennessee in 2011. He worked in commercial meat in Indiana starting as a meat-counter clerk moving his way up to head meat cutter. After making it to TN he had a short stint as a meat manager at a local market before taking a meat-cutter position at the Turnip Truck. After parting ways there he moved to Porter Road Butcher to further his knowledge of whole animal butchering. He is knowledgeable, skilled, and always willing to assist you with all of your needs.
Dorian Richardson, also known as “How you Dorian?” recently moved to Nashville by way of Chicago. After a six year stint working in cooperate business seminar world came to an end, decided a new career was in order and cutting meat was the new path.